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I have googled invert sugar recipes, and found one and used it, as follows: 1 Kilo sugar, 1 gram citric acid, 480 ml water. Cook mixture and boil to 236 degrees Fahrenheit and then take off heat and cool. It appears to have turned out nicely and I’m going to use it to backsweeten a batch of...

Hi All. I’m a bookkeeper by trade and novice winemaker by choice. I started this hobby December of 2020 with the purchase of a Brewsy kit. Since then, I have branched out and experimented with a few other types of yeasts and I’ve made various types of fruit wines, including peach, strawberry...