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Old 05-19-2017, 12:50 PM   #21
wineforfun
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Ok, this is perfect. I have a 3 gallon batch of apple wine in primary now! I'll give brown sugar, honey, and concentrate a try because the first batch I did just wasn't quite sweet enough ... but I drank it anyway.

Thanks!
Brown sugar, honey and concentrate won't make it sweeter than table sugar, it will give it a different taste, mouthfeel, etc., along with sweetening.

For your last batch, did you take an SG reading? If not, I would start doing so so you know where you like the "sweetness" of your wines. If you did, then bump it up some.
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Old 05-19-2017, 01:25 PM   #22
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Originally Posted by Ron0126 View Post
Ok, this is perfect. I have a 3 gallon batch of apple wine in primary now! I'll give brown sugar, honey, and concentrate a try because the first batch I did just wasn't quite sweet enough ... but I drank it anyway.

Thanks!
You can follow this link to an unsolicited "review" of my apple wine... http://www.winemakingtalk.com/forum/...&postcount=648

I make my apple wine each fall from raw unprocessed a apple cider. The Cider Mill is located perhaps 4-5 miles from my abode.

Oh, don't know that this would make a difference taste wise but I back sweeten with the brown sugar and honey at stabilization and the frozen concentrate @ bottling.
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Old 05-19-2017, 01:40 PM   #23
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Quote:
Originally Posted by wineforfun View Post
Brown sugar, honey and concentrate won't make it sweeter than table sugar, it will give it a different taste, mouthfeel, etc., along with sweetening.

For your last batch, did you take an SG reading? If not, I would start doing so so you know where you like the "sweetness" of your wines. If you did, then bump it up some.
Great advice. I checked my notes (one gallon recipe): "Added 1/4 cup sugar, 1/2 cup fresh apple juice, sorbate, campden. New SG 1.006. Pulled out a fruit fly."

I'll bump it up another couple of notches and see how the missus likes it! Hopefully no "extra protein" from a fruit fly this time ...
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Old 05-19-2017, 01:41 PM   #24
Ron0126
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Quote:
Originally Posted by bkisel View Post
You can follow this link to an unsolicited "review" of my apple wine... http://www.winemakingtalk.com/forum/...&postcount=648

I make my apple wine each fall from raw unprocessed a apple cider. The Cider Mill is located perhaps 4-5 miles from my abode.

Oh, don't know that this would make a difference taste wise but I back sweeten with the brown sugar and honey at stabilization and the frozen concentrate @ bottling.
Sounds like a plan I'll follow here in a couple of days!
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Old 05-19-2017, 01:51 PM   #25
wineforfun
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Quote:
Originally Posted by Ron0126 View Post
Great advice. I checked my notes (one gallon recipe): "Added 1/4 cup sugar, 1/2 cup fresh apple juice, sorbate, campden. New SG 1.006. Pulled out a fruit fly."

I'll bump it up another couple of notches and see how the missus likes it! Hopefully no "extra protein" from a fruit fly this time ...
Yep, I think if you push to say 1.010 - 1.014 she may be happier. It will be noticeably sweeter and probably fruitier too.

My wife is a sweet wine drinker and I usually make hers 1.014 - 1.018.
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