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larry

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hi all. After i get rid of the fizzies in my wine if i want to back sweeten it do i have to add any thing else? I already added sulphite potassium sorbate kieselsol and chitosan per the instructions 2 weeks ago it is clearing nice i just have to get rid of the fizzies first then sweeten a little i was thinking of useing a wine conditioner thank you
 

MN-winer

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Thats what I did to a WE riesling kit a few months ago and it worked fine. I put in all the chemicals as you have mentioned and let it clear, then I racked it, then filtered it and then added the syrup. I used conditioner and some simple syrup because we wanted ours very sweet. A note of caution. Make sure you let the wine sit for a week or two after you add the conditioner before bottling. That way you can be certain that no fermentation has started up again.
Good luck.
 

Tom

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hi all. After i get rid of the fizzies in my wine if i want to back sweeten it do i have to add any thing else? I already added sulphite potassium sorbate kieselsol and chitosan per the instructions 2 weeks ago it is clearing nice i just have to get rid of the fizzies first then sweeten a little i was thinking of useing a wine conditioner thank you
Fizzies mean you have traped GAS. Time to DEGAS. This will also help in clearing. I don't like using conditioner I feel it leaved a cough medicine taste. I would like you to make simple syrup and add to YOUR taste (2 parts sugar to 1 part water) I use a "Mason" jar 32oz. Fill it with sugar and add to 16oz of boiling water. Whisk over heat till its clear. Cool and then add till you like the "taste".
 

BobF

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Fizzies mean you have traped GAS. Time to DEGAS. This will also help in clearing. I don't like using conditioner I feel it leaved a cough medicine taste. I would like you to make simple syrup and add to YOUR taste (2 parts sugar to 1 part water) I use a "Mason" jar 32oz. Fill it with sugar and add to 16oz of boiling water. Whisk over heat till its clear. Cool and then add till you like the "taste".
Tom - do you keep it on hand or make it up fresh each time you sweeten something?

I've been making it up fresh, but it would be handy to make a larger batch for multiple uses.
 

Tom

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When I make it, its 1 gallon at a time. I add it to 4- 32 oz mason jars. Keeps real well. Make sure the sugar is dissolved.
I also use it for making my Cello's
 

BobF

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When I make it, its 1 gallon at a time. I add it to 4- 32 oz mason jars. Keeps real well. Make sure the sugar is dissolved.
I also use it for making my Cello's
Thanks, Tom. Good info
 

NSwiner

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So it's ok to back sweeten after it's filtered . Because I was thinking about trying it on one of my wines but didn't know if it would really need it so was going to wait until I filtered to try it . Thought what I might do the first time is take part of the batch and sweeten it that way if I did something wrong i won't ruin the whole batch of wine .
 

Wade E

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I would sweeten before I filtered, I alway sweeten before it clers because sometimes just sweetening can cloud it up no matter what you use. Chemical imbalance i guess cause it only does it sometimes even with a simple syrup.
 

NSwiner

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So if it clouds up just let it sit longer & clear ?
 

NSwiner

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I didn't know either way but read the post above that MN-winer posted saying he filtered then added sweetener . Being the newbie at this I was just reading different threads trying to find out more info . So when I saw you could do it after filtering I thought all the better . I can just use my small gallon jug I forgot I even had and wouldn't need to rack the rest of the wine into another carboy (I only have the 1 size carboy right now ) just put it right in the bottles .Should have known it sounded to good & easy . Oh all my wines are white wines if that makes any difference .
 

BobF

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I would sweeten before I filtered, I alway sweeten before it clers because sometimes just sweetening can cloud it up no matter what you use. Chemical imbalance i guess cause it only does it sometimes even with a simple syrup.
Sweetening has been helping mine clear that last little bit
 

Runningwolf

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Sweetnening clouds mine up. I always try to sweeten at last racking while aging (meaning its going to sit in the carboy another 30-90 days). Then one more racking just before bottling or filtering.
 

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