ZakKnight92
Junior
- Joined
- Dec 3, 2012
- Messages
- 7
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I'm fairly new to winemaking and I would like to know the general steps in sweetening my wine.
If I do any sweetening I usually make three samples at 1%, 2% and 3% sugar. I have a couple other people taste them with me. For most wines I find 1-2% is just right.
I sweeten before filtering. I usually let it rest a month or so after sweetening to make sure the sugar doesn't cause any instability with haze or fermentation.
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