Originally Posted by WinePilot
Thanks for the replies. I guess the guy at the wine shop was wrong. He didn't really seem to know what he was talking about anyway. Ok, so I need to back sweeten this welch's concord because it is just too dry. Is there a water/sugar ratio for a simple syrup? What options do I have? Thanks again!
First, stabilize the wine with either wine conditioner (which also has sweeteners in it) or sorbate and campden. Then you can sweeten to taste with a simple syrup. Simple syrup is easy- 2 parts sugar to 1 part water. Boil, and cool.
An easy way to sweeten the batch is to pull out a sample and add a specific amount of sugar to very small samples and sweeten to a variety of amounts. Say, 1.004, 1.008, 1.010, etc. Taste them and see how you like it best. Then sweeten just a tad bit under where you liked it- as for some reason it gets sweeter in the bottle. If you love it at 1.010, sweeten the whole batch to 1.008. It takes a little calculation, but it works out great.