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I posted a question a couple of days ago regarding back-sweetening a Reisling kit ready for bottling. The advice I received was GREAT!!! The end product is GREAT!!! Thanks Wade, JoJo, kutya, Bert, andPolishWineP. I love the balance I acheived with the advice you guys gave. Even more important is...

Thanks for all the advice! Afew more questions on the subject... How do you mix up the sugar and water (amount of sugar vs amount of water)? And, will all the stirring expose the wine to too much oxygen? Should I stir with a Fiz X? Q

do I need to dissolve the sugar in warm water first or is it alright to add dry sugar straight to the wine in the carboy? Thanks, Q

I'm about ready to bottle a WE Reisling kit, but I have a couple of questions. My wife loves German Reislings which tend to be sweet. I have not checked the SG of this kit since it went into the Carboy (my hydrometer broke just befor fining so I did not have the opportunity to check it then)...

Help! I'm gonna start a batch of Strawberry wine this weekend using the recipe on the FVW website. As written, it will make one gallon. If I want to make two gallons do I simply double everything in the recipe? (including Campden tablets?) Also, is there any problem with starting it off ina 6.5...

I just got a slick new hydrometer/thermometer in one. Is there any harm in leaving this floating in the Carboy during secondary fermentation so that all i have to do is just peer through the glass for a daily reading?