I'm making a red wine with black table grapes and some elderberry and blackberry.
I want a sweet wine, with rich fruity flavours.
Looking ahead to back sweetening, I had the idea of using a rich dark fruit cordial, like blackcurrant, or a mixed berry cordial, as part or all of the back sweetening sugar.
There's a bit of water going in here in the form of sugar syrup in the primary ferment, and I'd like to ensure that the finished wine is dark and well flavoured.
Is this a good idea, or a really bad idea?
Any guidelines for how much fruit syrup to use in this case?
I want a sweet wine, with rich fruity flavours.
Looking ahead to back sweetening, I had the idea of using a rich dark fruit cordial, like blackcurrant, or a mixed berry cordial, as part or all of the back sweetening sugar.
There's a bit of water going in here in the form of sugar syrup in the primary ferment, and I'd like to ensure that the finished wine is dark and well flavoured.
Is this a good idea, or a really bad idea?
Any guidelines for how much fruit syrup to use in this case?