critterhunter
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What does this refer to? If it is to sweeten the wine after it's done fermenting (or sorbate has been added to stop it) then is sugar water OK for this? Should it be boiled? Or do you guys prefer using fruit juice and if so does it need to be the same type, and does anything (like boiling) need to be done to it?
So far after we racked the major sediment out of the carboy we just boiled some sugar water, allowed that to cool, and then poured it in to both back sweeten the wine (I guess) but mainly to replace lost volume. Is this OK? I figure so long as you go a bit heavy with the fruit or juice the wine should have extra "flavor" to burn anyway, and so sugar water or even just plain water wouldn't be a problem? We probably poured 1/3rd gallon into our 5 gallon carboy of pear wine to make up for lost volume and I didn't notice any less taste to it when we sampled it.
Also, can you back sweeten any time so long as fermation is stopped or should this only be done say a few weeks before bottling?
So far after we racked the major sediment out of the carboy we just boiled some sugar water, allowed that to cool, and then poured it in to both back sweeten the wine (I guess) but mainly to replace lost volume. Is this OK? I figure so long as you go a bit heavy with the fruit or juice the wine should have extra "flavor" to burn anyway, and so sugar water or even just plain water wouldn't be a problem? We probably poured 1/3rd gallon into our 5 gallon carboy of pear wine to make up for lost volume and I didn't notice any less taste to it when we sampled it.
Also, can you back sweeten any time so long as fermation is stopped or should this only be done say a few weeks before bottling?