I did a brief search on this subject (no luck) because I assume my question has probably come up before.
I ferment to dry unless I mess something up like a cranberry I've mentioned before. I then back sweeten to taste usually end up with a SG of 1.002-1.006. Invariably I run a little short on the sugar mix (2 cups sugar to 1 cup water). Has anyone tried just using "Bar Syrup"? Does anyone know how long I could keep the homemade sugar mix? What if I added sorbate to it for storage? I should probably just stop trying to be cheap afterall I'm saving a bunch compared to commercial wine.
I ferment to dry unless I mess something up like a cranberry I've mentioned before. I then back sweeten to taste usually end up with a SG of 1.002-1.006. Invariably I run a little short on the sugar mix (2 cups sugar to 1 cup water). Has anyone tried just using "Bar Syrup"? Does anyone know how long I could keep the homemade sugar mix? What if I added sorbate to it for storage? I should probably just stop trying to be cheap afterall I'm saving a bunch compared to commercial wine.