Maple Wine

[Dee1961]

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!

 

[bernardsmith]

What was the starting gravity? What is the current gravity? What yeast did you use?

 

[Chef-Ryan]

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

 

[Dee1961]

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]

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

 

[scram]

.994 is dry... Add sorbate prior to back sweetening...