Zwack
Junior
- Joined
- Nov 2, 2018
- Messages
- 10
- Reaction score
- 1
I'm new to the wine making world and was wondering if back sweetening wine with tart cherry concentrate is a poor choice. Removed juice from first two carboys into second two carboys and added recommend amounts Pectic enzyme to each. Think I’m willing to settle with clarity I have currently. I’m planning on adding Potassium Sorbate before I backsweeten and then bottle. Any ideas or helpful hints. Thanks Zwack