Originally Posted by ebolabrews
I've been lurking and reading HBT for a while. This is my first post.
I made a version of white grape/peach wine and have a couple of questions about finishing it off.
Here is the recipe:
3 1/2 gallons white grape+peach juice 100%
1/2 gallon white grape juice 100%
2 cans frozen white grape juice concentrate
2 cans Jumex peach nectar
80oz water (to bring it up to 5 gal)
After 2 weeks of fermentation I racked it into the secondary. It smells and tastes great but pretty frickin tart.
Now it has been in the secondary for 2+ weeks.
How long should I let it sit in the secondary before I bottle it?
I want it to be a little sweet. If I back sweeten with Splenda how much should I use for 5 gal?
Would a pack of 'wine conditioner' be better?
Thanks for all of your helpful and humorous posts.
Let it sit until completely clear, and when NO new lees fall after at least 60 days. So, if you go 45-60 days and you have lees, rack the wine to a new carboy and see if you get lees. Do that about every 60 days, as long as you have lees. Since this is a concentrate wine, you may only have to rack once more.
I'd use wine conditioner, as I absolutely hate the taste of splenda!
Or you can use campden tablets (1 per gallon, crushed and dissolved) and 2/3 teaspoon of sorbate per gallon, mixed together and put it a new carboy and then let that sit. Then add honey, sugar water, juice, etc, to taste and bottle.