I am making a Riesling wine and fermented to dry. I am going to back sweeten and have a few option for sure. as a newbie to wine making,I am uncertain of which method to use. Wine conditioner? Granular sugar? Corn syrup? Niagara Concentrate? I am leaning toward the niagara concentrate but would appreciate any suggestions I may get from this forum.
Thanking you in advance,
Z
Thanking you in advance,
Z