wyntheef
grunt
- Joined
- Dec 10, 2009
- Messages
- 369
- Reaction score
- 9
I back-sweetened my pineapple wine with a boiled-down syrup made from pineapple juice and sugar to 1.000 sg. A few days later, crystal looking sediment started showing up in the bottom of the carboy. When I rechecked the sg, it was back to .992.
I'm not too worried about it. the wine is clearing beatifully and I figure I can always sweeten again down the road, but I havent read about this happening to anyone, so I wanted to ask, has anyone run into this before?
Should I be concerned?
The wine is at about 65 degrees, so it doesn't sound like what you would get from cold stablizing.
Also, with another few weeks before bottling, would more sorbate be needed if I want to sweeten again?
Steve
I'm not too worried about it. the wine is clearing beatifully and I figure I can always sweeten again down the road, but I havent read about this happening to anyone, so I wanted to ask, has anyone run into this before?
Should I be concerned?
The wine is at about 65 degrees, so it doesn't sound like what you would get from cold stablizing.
Also, with another few weeks before bottling, would more sorbate be needed if I want to sweeten again?
Steve