Hello Everyone
I wanted to make my Cab Sauv off-dry.
Its with a 4week kit, and its been 4 weeks (degassed with sorbate) and finally been filtered.
Here are the questions
What kind of sugar should I use? powered sugar (brown, white?), syrup, honey
If I already stabilized it and cleared it, do I have to do it once again after back sweetening it?
I heard that I have to do a trial of tasting in a smaller scale (in a glass) before adding it to the whole batch.
-How would I do the calculation?
-Ex. 1L of test wine + 30grams of sugar = good
Then 23L of wine batch will need 690 grams of sugar?
thank you~!
I wanted to make my Cab Sauv off-dry.
Its with a 4week kit, and its been 4 weeks (degassed with sorbate) and finally been filtered.
Here are the questions
What kind of sugar should I use? powered sugar (brown, white?), syrup, honey
If I already stabilized it and cleared it, do I have to do it once again after back sweetening it?
I heard that I have to do a trial of tasting in a smaller scale (in a glass) before adding it to the whole batch.
-How would I do the calculation?
-Ex. 1L of test wine + 30grams of sugar = good
Then 23L of wine batch will need 690 grams of sugar?
thank you~!