hamiltonkiler
Well-Known Member
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- Jun 20, 2018
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Long story short. I want to back sweeten a bourbon fortified strawberry that I am ready to bottle In few weeks. I'm thinking 2%? 2-3% solution of simple syrup.
Slurry will be 1 cup of bourbon and 2 cups of powdered corn sugar.
What do you think?
The wine is 4.5 gal of wine and a handle of bourbon. Fermented dry and boozy.
And a question.
Can I rinse in one step and bottle or do you rinse again with water?
What do y'all do to get ready to back sweeten? Or make sure that fermentation will not continue.
Slurry will be 1 cup of bourbon and 2 cups of powdered corn sugar.
What do you think?
The wine is 4.5 gal of wine and a handle of bourbon. Fermented dry and boozy.
And a question.
Can I rinse in one step and bottle or do you rinse again with water?
What do y'all do to get ready to back sweeten? Or make sure that fermentation will not continue.