Back Sweetening with Juice

[flyguy958]

Is there a down side to back sweetening with a mixture of 2 parts sugar, 1 part grape juice rather than water? Would this not add some flavor rather than just diluting the wine with water?

My wine is a muscadine wine made with Jack Keller's recipe.

• 
  [*]18 lbs ripe Muscadine Grapes
  [*]6-3/4 lbs granulated sugar
  [*]9 qts water
  [*]1 tsp pectic enzyme
  [*]1 tsp yeast nutrient
  [*]1/4 tsp Pot Med
• 1 packet Montrachet wine yeast

 

[Runningwolf]

I think doing that is a great idea. The other thing you could do is warm a bit of wine up in the microwave and dissolve your sugar in that, then pour back into your carboy.

 

[Espoir]

thats an excellent idea runningwolf. Was gonna do it the old way of doing sugar water. thanks!

 

[pizz65]

So how much does this make?? 2 gallons?

 

[flyguy958]

Thanks for the ideas.

It makes 3 gallons, and it is good too.

 

[RCGoodin]

Is there a down side to back sweetening with a mixture of 2 parts sugar, 1 part grape juice rather than water? Would this not add some flavor rather than just diluting the wine with water?

My wine is a muscadine wine made with Jack Keller's recipe.

• 
  [*]18 lbs ripe Muscadine Grapes
  [*]6-3/4 lbs granulated sugar
  [*]9 qts water
  [*]1 tsp pectic enzyme
  [*]1 tsp yeast nutrient
  [*]1/4 tsp Pot Med
• 1 packet Montrachet wine yeast

Is that ingredient "Medicinal Pot?" Is this a brownie recipe, or wine? Just saying.

 

[saramc]

Out of curiosity, how much acid adjustment did you have to do with your muscadines?
And do you know what type of muscadines these were?

 

[flyguy958]

I did no acid adjustment. As a novice I figured I let my taste buds let me know if it need adjusting, tasted good so I left it. Muscadines used were, Fry, Summit and Cowart, all in separates batches. Below is a link to buy the vines, and other products. They are easy to grow and really produce.

http://www.isons.com/Merchant2/merchant.mvc?Screen=PROD&Store_Code=IN&Product_Code=Muscadine_Starter