Maple Wine

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Dee1961

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I have started a batch of Maple Wine. I am on my second racking, (Racking once a month) Right now it is sparkling, has no Maple flavor but it's not a bad flavor, when would I back sweeten? It is not causing the airlock to bubble anymore and hasn't for a while.
Thanks for helping a newbie out! :)
 

Chef-Ryan

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I second the questions about gravity, tho i did notice when i did my batch of maple wine that it did loose much of the maple character, but i think for my next batch to do it with a Dry base maple wine and back sweeten to get more of the maple character
 
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Dee1961

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I second the questions about gravity, tho i did notice when i did my batch of maple wine that it did loose much of the maple character, but i think for my next batch to do it with a Dry base maple wine and back sweeten to get more of the maple character
4/17 was start date, it was 1.090
5/16 it was .994
Yeast was Lalvin D47
 

Chef-Ryan

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Sparkling could be residual CO2 from ferment. that seems to pretty dry if i recall correctly
 
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