skyfire322
Junior Member
I know there have been quite a few posts on backsweetening, but there are two things I'm curious about. The first is stabilizing. Since I plan on backsweetening in two months (a few weeks before bottling) will I need additional sulfite plus the sorbate, or just add the sorbate?
Also, the one thing I can't wrap my head around and really couldn't find anything about is calculating the amount of simple syrup to add to the 6 gallons. I planned on doing the method of making a 2 cup sugar/1 cup water simple syrup, adding a few ml to a test tube of wine, tasting, and checking SG. Once I'm happy with it though, I just can't seem to figure out how to get from that few ml to the right amount for six gallons.
I'm sure it's something stupidly simple and I'm probably overthinking, but is there any sort of calculator or chart I could use to measure that?
Also, the one thing I can't wrap my head around and really couldn't find anything about is calculating the amount of simple syrup to add to the 6 gallons. I planned on doing the method of making a 2 cup sugar/1 cup water simple syrup, adding a few ml to a test tube of wine, tasting, and checking SG. Once I'm happy with it though, I just can't seem to figure out how to get from that few ml to the right amount for six gallons.
I'm sure it's something stupidly simple and I'm probably overthinking, but is there any sort of calculator or chart I could use to measure that?