Back sweetening country wines

[Mungus]

I have 3 separate gallon wines going as of now. 1.Blueberry strawberry Nanking Bush cherry, 2. Golden Raspberry 3. Red Raspberry /Blackberry. #1 tasted great at racking. #2 SOUR. Not off but sour. #3 yet to be determined. What's the best way to back sweeten after a month with potassium sorbate. Cane sugar, corn sugar or some juice. These are 1 gallon batches. Thanks

 

[GeneDaniels1963]

Juice would be the preferred way to backsweeten

 

[madscientist451]

It depends on what flavor profile you are looking for. Using juice will dilute your ABV somewhat, and some juice has an acid component that you should consider. Using Frozen juice concentrate will dilute your ABV less, but finding a FJC that compliments your existing flavors could be a problem. You could also use plain sugar, honey, agave or some other sweetener.

 

[GeneDaniels1963]

Another idea to consider is grape juice frozen concentrate. Many people talk of using it this way. Purple grape for dark fruits and white grape for the others.

I have not tried it yet, but I might next year on my blackberry wine

 

[Mungus]

Thanks for the advice. The two pure Raspberry wines will get juiced. The blueberry strawberry cherry is perfect as is. Actually beyond perfect for such a young wine