I need to be able to consistently back sweeten my wine year after year, producing the same wine. How can you do this on a commercial basis?
Also, when experimenting with wine, what variables do you change other than SG? Will different PH, SO2 levels, TA change the taste appreciably?
Thanks for any replies.
Also, when experimenting with wine, what variables do you change other than SG? Will different PH, SO2 levels, TA change the taste appreciably?
Thanks for any replies.