Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Back sweetening with fruit juices?
Reply
 
Thread Tools
Old 01-12-2014, 05:08 PM   #1
sledman765
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2014
Posts: 2
Default Back sweetening with fruit juices?

I've been making wine with kits for the last two years and would like to get away from the kits and start making my own creations. The question I have is about back sweetening base wines with fruit juices. I recently made a blackberry merlot where I used a merlot kit with a blackberry base and fermented them together then back sweetened with table sugar. I was tasty but not as flavorful as a blackberry merlot kit that I used prior that included an flavor pack that was added after fermentation. Can anyone provide me with suggestions about back sweetening with fruit juices? Thanks.


sledman765 is offline
 
Reply With Quote
Old 01-12-2014, 05:17 PM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan
Posts: 65,941
Liked 6211 Times on 4424 Posts
Likes Given: 1659

Default

Quote:
Originally Posted by sledman765 View Post
I've been making wine with kits for the last two years and would like to get away from the kits and start making my own creations. The question I have is about back sweetening base wines with fruit juices. I recently made a blackberry merlot where I used a merlot kit with a blackberry base and fermented them together then back sweetened with table sugar. I was tasty but not as flavorful as a blackberry merlot kit that I used prior that included an flavor pack that was added after fermentation. Can anyone provide me with suggestions about back sweetening with fruit juices? Thanks.
Sure. Just stabilize the finished wine with sorbate and campden, and then sweeten to taste with fruit concentrate or juice or sugar or honey or whatever you want.

Once the wine is finished and completely clear, and without any lees on the bottom, it can be racked onto a solution of dissolved campden tablets and sorbate. Normally, the amount is 1 crushed campden tablet and 1/2 teaspoon of sorbate per gallon of wine. Let that sit a day or more, and then sweeten to taste. Let that sit at least a few days under airlock to ensure fermentation doesn't restart, and then bottle.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote
Old 01-13-2014, 03:02 AM   #3
sledman765
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2014
Posts: 2
Default

Thank you!
sledman765 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Fruit Juices to Prime DPBISME Recipes/Ingredients 7 08-22-2012 12:09 AM
Fruit puree for back sweetening? drathbone Wine Making Forum 3 03-20-2011 05:47 PM
Help me understand gravity and fermentability of fruit juices jescholler Cider Forum 2 02-22-2011 01:03 PM
Using canned fruit juices?? steve-in-kville Cider Forum 2 01-10-2011 08:10 PM
Fruit Juices gesnipes Wine Making Forum 4 02-21-2010 06:50 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS