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Greetings Sherry makers

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Apr 16, 2007
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In the many years that I have been making wine, I was always afraid to try sherry as it involves several extra steps in the secondary fermentaion stage. After the first batch, (which was as drinkable as paint thinner), I tried a few experiments which paid off handsomely. From the kit variety of sherry, during the secondary fermantation, I used corn sugar/ H20 to make a simple syrup instead of regular table sugar. I bring this to a slow boil to partially caramalize it
which enhances both flavour and gives it a nice colour. I also use this when finishing to achieve the sweetness desired. The result is a nice rich nutty flavour and a lovely golden brown hue. All of my friends prefer my homemade stuff to the more expensive liquor store bought. Give it a try
 

Luc

Dutch Winemaker
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Nov 5, 2006
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Welcome and great to have someone on board that has some
expertise most of us do not have (I think) : sherry

Please tell us if you made sherry from scratch or just from
kit's

Luc
 

smurfe

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Jun 20, 2005
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I will be doing this very soon. The directions to one of the kits I have says to add the corn sugar solution to the secondary. Also, welcome to the forums.
 

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