Back sweetening, how much sugar?

[tmmii]

You should be, it was done fermenting correct? And something you always must understand, you have no idea how this other person makes his wine, just because he has been a winemaker for 10 years does not mean that he is making wine correctly. I have a friend who claims is a great winemaker. Some years he is and some years he is not. He does not use a hydrometer nor any chemicals. He just follows the same steps his father followed.

I've learned that I can ask 3 people the same question and get 5 different answers lol.

Another taste of the moscato has a carbon after taste. How do I eliminate that?

 

[Julie]

Lol, you are right, you will get a pile of different answers! How old is the moscato? You just might need to let time do its thing.

 

[tmmii]

Lol, you are right, you will get a pile of different answers! How old is the moscato? You just might need to let time do its thing.

Was juice from October.

 

[Julie]

Give it until October. My Moscato really came into it's own when it was a year old,

 

[tmmii]

Ok, will do. Anything else I should do in the mean time or just let it sit?

 

[seth8530]

Make sure that the air lock is topped off with water and or water-kmeta mix and or water-kmeta-vodka/gin/whiskie mix.

 

[Julie]

just let it sit, I think you are going to be pleasantly surprised when you open a bottle this fall.

 

[tmmii]

So the co2 just works itself out naturally?

 

[seth8530]

Yeah it will do that under airlock given enough time. No rules against forced degassing exist tho.