Quantcast

Best sugar for back sweetening?

Wine Making Talk

Help Support Wine Making Talk:

hounddawg

Dawg
Joined
Oct 23, 2014
Messages
2,414
Reaction score
1,596
Location
very N.E. Arkansas in the instep of MO, BOOTHILL,,
5 lb. per gallon of water is pretty strong, that is how i do mine, if you make blackberry it makes a great blend, but you'd need to figure your juice from berry conversion then ad that amount to your blackberry wine at bottling time,,,, or using a conversion of elderberry from berries to juice figure your 5 lb. to gallon of water, then dilute and bottle back right off the bat, if you're young i guess you could try 20 years or better :i ,,,as for me this is the first full strength elderberry I've ever heard of, whew, one thing for sure it would be great for your heart, arthritis or diabetes, do you know your ABV, all my wine last much longer in oxygen then others, and with out the alcohol taste,
you have several or just a bottle or two. even a bottle would flavor a fair amount of blackberry,
Dawg
 

blumentopferde

Senior Member
Joined
Sep 3, 2012
Messages
242
Reaction score
36
Yes. That’s my experience. i found that I don’t get the full sweetness profile in the beginning. Hence when I first started using Erythritol a few years back I added far too much. I now use those early still and sparkling pear wines for blending in with other fruit wines and only pop a bottle for direct drinking when a couple of sweet wine drinking friends turn up. So in summary my 0.035 to 0.04 % is basically half what I used to do when I shifted to it. And I would recommend you aim for that level. Erythritol is only 80% of the general sweetness of sugar. Your price is similar to what I pay in New Zealand. It’s not cheap. But it is worth it. Cheers
Now I understand what you were trying to point out: I just opened a wine from 2015, sweetened with Sorbitol. The label says : sugar: 5g/l -this is 0.5%. I always factored in that Sorbitol has only 50% sweetening power, so that means that I added 10g/l of Sorbitol. Well, the wine tastes VERY sweet now. If I would guess, I would say 15-20g regular sugar per liter. I opened another wine from 2013, which says 9g/l sugar (=18g/l Sorbitol) and it is undrinkably sweet now. It seems like the sweetness of Sorbitol multiplies over time, exceeding the sweetness of regular sugar by far.
Do you have similar experiences with Erythritol?

I use xylitol to back sweeten sparkling ciders and it tastes ok and has worked fine. Most recently tried Erythritol to backsweeten a sparkling concord wine which I have yet to taste, letting it bottle carb now. Xylitol is a little different taste than sugar but I don't use a lot as we prefer and off-dry cider.
Thank you to share that experience! How is your experience with Xylitol? Did you experience any big developments in sweetening power?

5 lb. per gallon of water is pretty strong, that is how i do mine, if you make blackberry it makes a great blend, but you'd need to figure your juice from berry conversion then ad that amount to your blackberry wine at bottling time,,,, or using a conversion of elderberry from berries to juice figure your 5 lb. to gallon of water, then dilute and bottle back right off the bat, if you're young i guess you could try 20 years or better :i ,,,as for me this is the first full strength elderberry I've ever heard of, whew, one thing for sure it would be great for your heart, arthritis or diabetes, do you know your ABV, all my wine last much longer in oxygen then others, and with out the alcohol taste,
you have several or just a bottle or two. even a bottle would flavor a fair amount of blackberry,
Dawg
I just have one bottle (=1 liter) of the pure elderberry wine. The ABV should be around 11%. That was calculated from assumed sugar content plus added sugar, so it is far from exact. I don't have access to blackberries, so mixing is not an option. I guess I will wait a few more years, maybe 5 or so, and try it then...
 
Last edited:

E-man

Junior
Joined
Jun 25, 2019
Messages
13
Reaction score
10
Location
PNW
Thank you to share that experience! How is your experience with Xylitol? Did you experience any big developments in sweetening power?
Honestly, I haven’t let any of the ciders age that long as we usually drink them within 6 months so I’m not sure. Hasn’t seemed to get any sweeter over that short period of time though.
 
Top