Ericphotoart
Senior Member
This is only the second time I am backsweetening my wines. The first time I did it, I used syrup. Now I decided to use half honey and half sugar. I dissolved sugar and honey in a sample of wine and added to my banana wine. Also I added 1/2 tsp of sorbate per gallon dissolved in a sample of wine as well. Before backsweetening the wine was crystal clear and now after 2 days passed it is still cloudy. Sorbate is new, just purchased but I believe my method of backsweetening was wrong. I didn't a research and I believe I should have dissolve sugar and honey in hot water. Am I correct? How long does it take to clear it now?