brottman
Senior Member
- Joined
- Aug 31, 2014
- Messages
- 130
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When back sweetening, is there any functional difference between dissolving sugar first with low heat vs simply dumping it in and stirring until dissolved?
A few of my wines have a certain "sugary" taste to them after back sweetening with raw sugar. Its more than just a sweetness, but rather I feel like I can taste the sugar. How to avoid this?
Thanks!
A few of my wines have a certain "sugary" taste to them after back sweetening with raw sugar. Its more than just a sweetness, but rather I feel like I can taste the sugar. How to avoid this?
Thanks!