- Dec 9, 2009
- Reaction score
I am currently bulk aging a WE World Vineyard Washington Riesling. I snuck a taste of it and liked it, gave some to the boss and she was surprised how dry it was – sg after fermentation was .994, after adding f-pack, I believe it is back up to 1.000. I am considering trying to backsweeten maybe 1-2 gallons of it (mostly just to see how it differs). From searching the forum, I read that for 1 gallon of wine, 8 oz of sugar will raise the sg around 0.018. I am going to base my calcs off of that (so maybe add 3-4oz of sugar to 1 gallon). What level do my sulfites need to be to guarantee that it won’t start fermenting? Should I be shooting for 50mg/L? Would I be better off backsweetening with wine conditioner instead of sugar? Also, I saw that after backsweetening, you should let sit for another week to make sure it is clear. Since I am only backsweetening a portion of the wine, am I ok just bottling right away? Thanks for the help.