Keg Connection New Inline Flow Control Valve Giveaway

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > DME in Wine
Thread Tools
Old 06-20-2011, 10:16 PM   #1
Feedback Score: 0 reviews
Join Date: Feb 2009
Location: Lebanon, OR
Posts: 387
Liked 45 Times on 29 Posts
Likes Given: 43

Default DME in Wine

Has anyone used DME in their wine making? After some reading, I've heard people sometimes use 1 lb extra light DME per gallon of wine, but I'm having trouble finding the outcome of these batches.

From what I understand, DME adds body and mouth feel, and a bit of residual un-fermentable sugar. The extra light type doesn't add much flavor.

How much residual (un-fermentable) sugar would be left after all the fermentables are consumed by the yeast? Rather, for a 3 gallon batch of wine, using a total of 3 pounds extra light DME, and after all the yeasties ate all the sugar they can, what would a guesstimate of the final gravity be?

If this is the case, is it possible to carbonate this slightly sweet wine (using table sugar) made with DME and not get bottle bombs? I'm thinking a sweet carbonated Strawberry Wine would be fun.

Kittyfeet is offline
Reply With Quote
Old 06-21-2011, 07:09 PM   #2
Feedback Score: 0 reviews
david_42's Avatar
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,678
Liked 142 Times on 134 Posts


Without knowing the recipe estimating the FG is impossible, as wines typically finish under 1.000. About 25% of the sugars from the DME will be left over, so the FG will be around 10 points higher than without the DME.

If you wait long enough before bottling and use about 1/2 oz/gal of table sugar, you shouldn't see any bottle bombs.
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk
david_42 is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Has anyone made wine from Midwest's frozen wine grape musts? gingerdawg Wine Making Forum 4 08-29-2011 01:03 AM
Plum Wine: Ring of white growth in carboy above wine etisdale Wine Making Forum 6 10-03-2009 06:20 PM
Topping off Wine makes Watery Wine? kinkothecarp Wine Making Forum 5 08-24-2009 11:40 AM
So i have my first wine on the last stage. when will it begin to smelling like wine? Tonypr24 Wine Making Forum 3 01-17-2009 09:29 AM
Wine Maker Online - Manage Your Batches Of Wine! richardn Wine Making Forum 0 08-28-2005 01:16 AM

Forum Jump

Newest Threads