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Old 02-07-2009, 04:58 PM   #1
Aug 2008
pittsburgh pa.
Posts: 287

I just stabilized my first ever 2 gallons of strawberry wine and I dont want to screw this up. It's been 3 months since I made it and it has an ABV of 12.5%. It needs to be sweetened and I was wandering when I backsweeten should I dissolve the sugar in water or dissolve it in a little of the wine it self? If you suggest the later, wouldnt that affect the alcohol being that its such a small batch?

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Old 02-07-2009, 05:24 PM   #2
homebrewer_99's Avatar
Feb 2005
Atkinson (near the Quad Cities), IL
Posts: 17,792
Liked 133 Times on 99 Posts

I used to use water for dissolving sugars then I realized I was watering down my batch also so I switched to syphoning some out and using it.
HB Bill

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Old 02-07-2009, 05:26 PM   #3
Jim Karr
Jim Karr's Avatar
Dec 2005
SW Michigan..Bangor/Covert area
Posts: 1,259
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A very old winemaking book I refer to suggests making a syrup of two parts sugar and one part water. Heat, dissolve, and cool. Add to your wine. Everybody gets drunk. No problem.
As for me and my household, we shall serve the Lord. Joshua

"God is great, beer is good, people are crazy." Some country artist

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