Dessert wines

[stdkls28]

When using Parson's Square to backsweeten wine and you add simple syrup by the fl oz; how many fl oz of simple syrup will dillute wine alcohol by 1%? How much do you think flavor will be impacted as a sweet wine and also as a port when back sweetening and adding (aguardente)brandy?

 

[Luc]

The amount you need to add is depencdend on the amount of wine you are sweetening.
So no easy answer here.

Fill in the pearson square with your volumes and you will get the amount needed.

Luc

 

[GTS]

I have had excellent results by using 4 oz simple syrup to raise the SG by 0.01. While this formula is not exact, it should be very close, at least it has been for me. I then used the Pearson square to calculate the correct volumes of wine and fortifying agent (brandy) to achieve a 20% abv. This process has worked very well on both blueberry and muscadine ports.