Originally Posted by Chris7687
I am about to bottle me Pinot Grigio (Viva del Vida wine kit) and wanted to sweeten it up a little. The FG came out lower then expected make it pretty strong! It has a sweetness of a Pinot to it but taste like someone added moonshine in it! It's prolly not that intense, but a lot stronger than I was expecting. I heard you can add a simple syrup to the bottling bucket before bottling. I have already added all the clarifiers and stuff to stop yeast production, so it wont continue fermenting. Can anyone share how much sugar I'll need for a 6g batch?
When you added the stuff to stop yeast production, did that include potassium sorbate? That's the one thing you need to halt the yeast reproduction- the other stuff is clarifiers and things like that.
No one can tell you how much sugar you need for a 6 gallon batch, because we don't know how sweet you like it! What I do when I want to sweeten a batch is to mix up some simple syrup (1 parts water to 2 parts sugar).
Pull out several small samples and put it in different glasses. Add differing amounts of simple syrup to the wine. When you find one you like, take the SG of that sample. Then sweeten the whole batch (by doing a little math- we can help with that) to just UNDER the SG you liked. Wine tends to taste a bit sweeter in the bottle, I have no idea why, but if you like the wine best at 1.008, then sweeten it to 1.006. I hope that makes sense.