- May 8, 2017
- Reaction score
I just racked into a carboy for aging. I added the kmeta and sorbate in anticipation for backsweetening. Given it has to age a year before being acceptable for drinking would you start backsweetening now or give it a few months before starting to backsweeten?To add, it is going to need some sugar added back in to pull those flavors out.
I would have held off on the sorbate until closer to backsweetening, but that is just me. I think you are right on with your 1.010. I usually backsweeten mine to 1.008 -1.012. I don't like a sweet wine but find this range really brings the flavor out.I just racked into a carboy for aging. I added the kmeta and sorbate in anticipation for backsweetening. Given it has to age a year before being acceptable for drinking would you start backsweetening now or give it a few months before starting to backsweeten?
I bought a bottle of blueberry wine from our local winery that also owns a blueberry field and puts out a blueberry wine once a year and i measured the sg of there wine, it was 1.010. I was thinking of waiting till my first reracking maybe in a couple months and backsweetening from .990 to 1.000 and then put it away for another 3 months till i rack again and give it a taste before sweetening again.
Most definitely - Blueberry wine needs aging. We are just finishing the last of my first 1 gallon batch of Blueberry wine from June 2015. Shortly after fermentation I was also sick - where was the blueberry flavor? 4 months later it was back after some back-sweeting to about 1.005 but still clearly a young wine. Now it is remarkable but sadly all gone. Hope to start a 3 gallon batch very soon. Still picking fresh blueberries and all my frozen blueberries from last season are going in the bucket for fermentation.I've made several blueberry wines the past several years. They don't start tasting good until 8 to 10 months of aging.
Ive backsweetened right before bottling before, it tasted great going into the bottle then after 3 months in the bottle it was really sweet, too sweet. I think it takes some time for the sugar to really start bringing out the flavors of the fruit. I prefer backsweetening just a bit and then letting it sit in the carboy for a month to make sure refermentation doesnt start up again and let the sugars start to bring out the flavor of the fruit so i can retaste it before i bottle. I typically wont bottle till i have something close to what id like to drink thats been in a carboy for a while.Sorry but I'm confused. Most times folks don't backsweeten until just before bottling, AFTER aging the wine. There is a sharpness to a new wine that covers tastes as the wine ages you will find you need less backsweetening.
Better to wait until just before bottling time to backsweeten. You could end up with a wine much sweeter than you'd like.