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Stevew1

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I have 3 gal of reisling that elderflowers were added. I am thinking of making 2 gallon as a sweet dessert wine. I have heard there are sweeteners available that won't cause re-fermentation. Any recommendations?
 

dralarms

Overboard as usual
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I would stabilize using potassium sorbate and kmeta then use sugar to back sweeten. Some of the other “sweeteners” leave an off taste
 
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