Add sugar after yeast?

[tobeshoreknot]

Hello Everyone,

I have used several of your recipes here and have had great success by following instructions to a tee. I need some help with my latest project.

I bought one of those island mist kits to make for those who do not appreciate the more bold and dry wines that I make from recipes. I didn't realize until after I had added the yeast that the one I purchased (Apple Riesling) had such a low potential alcohol reading. Is it possible to add sugar after the yeast has been initiated? It currently reads at 1.048 on the hydrometer. How much sugar would you add for this?

The guy at the wine shop has me all worried about it. In addition he mentioned sanitizing the sugar?? I've been using Dixie crystals from a bag. Will this work?

Thanks!

 

[cluckk]

Don't worry about sanitizing it. I would add it straight in. Personally I would add honey instead of sugar. You could calculate the addition, but I would add to the desired gravity. This is easier if you have a refractometer, but if you are using a bucket and hydrometer, you can sanitize it (the hydrometer) then add sugar, check, add more sugar, check, until you hit your target.

 

[tobeshoreknot]

Thanks for your help. Done and done. Cheers!