sledman765
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- Jan 12, 2014
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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.