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Old 01-31-2009, 03:20 PM   #1
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Default Back sweeten sugar question

I have made a few wines, but this is the first im going to back sweeten. My question is when you guys back sweeten do you usually boil your sugar in a little water and add it your wine. I think it would be a pain in the butt to try to dissolve sugar in wine that is about 60 degrees. Thank in advance for the help.


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Old 01-31-2009, 03:28 PM   #2
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Yes to boiling with some water to back sweeten.


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Old 01-31-2009, 03:39 PM   #3
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Thanks for the quick reply Nurmey
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Old 02-01-2009, 06:35 AM   #4
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I also have a question on this subject, do you just add a little sugar at a time, and taste until it reaches the required sweetness?
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Old 02-01-2009, 07:28 AM   #5
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The most consistent method is to take out a measured amount. Sweeten this to taste by adding measured amounts of whatever sugar you would like to use. Then just multiply up to get the amount needed for a full batch. Keep in mind that as the flavors mellow, you will probably be better sweetening it to just a little dryer then you like, as the sweetness will come out over time.
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Old 02-01-2009, 03:06 PM   #6
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Quote:
Originally Posted by Tusch View Post
The most consistent method is to take out a measured amount. Sweeten this to taste by adding measured amounts of whatever sugar you would like to use. Then just multiply up to get the amount needed for a full batch. Keep in mind that as the flavors mellow, you will probably be better sweetening it to just a little dryer then you like, as the sweetness will come out over time.
+1000 on this. I did not heed this advice and now have a batch of very sweet wine.
The kicker is that I know better but I somehow did it anyway.
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Old 02-04-2009, 12:27 AM   #7
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LOl, I do the same thing. I know that it will get sweeter over time. but do it anyhow.
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Old 02-07-2009, 05:38 PM   #8
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i have a similar question:

do i just use sugar or do i need to add sobate also before bottling.

my wine is a riseling from a kit. it has already been stabilized and settled.
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Old 02-07-2009, 06:24 PM   #9
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ryangws -

If your definition of 'stabilized' is the same as mine (add potassium sorbate & potassium metabisulfite to arrest yeast activity), then it should not be necessary to repeat it, if it was done properly the first time.

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Old 02-07-2009, 06:45 PM   #10
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well i followed the instructions in the kit. step 3 after degassing i added metabisulphate, kieselsol, and chitosan. the wine is clear and ready to bottle, just a little dryer than i wanted.

now it says i can sweeten, but to use a conditioner, i dont have a store bought conditioner.

it says "only when sweetening your wine should you add "Sorbate" after sweetening, proceed to bottling"

so if i want to sweeten i should add sorbate and disolved sugar solution

if so how much sorbate for 5 gal


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