puckered up

[larry]

Hello again folks I put together 2 1 gal batchs one is a cran/rasp. the other is a white cran.both from store bought juice. after primary I racked to glass. A bit later my other half wanted to taste. I drew a little she said they were tart and puckered up. I know i can use a conditioner to sweeten. when I was in the store they have bottles of flavoring.would a bottle of cranberry flavor also be tart? Thank you

 

[NorCal]

It would be best to do a trial and I would start with plain sugar. Make a small glass, keeping track of the amount of wine versus the amount of sugar being added. See if you can get something that works well together. Be sure to treat your wine with potassium sorbate to avoid a re-fermentation in the bottle. My protocol is to get my ratios, add my SO2 and PM, add sugar and then let the carboy sit for a week or two to be sure it is stable before going in the bottle.

(Corrected Sorbate Error)

 

[sour_grapes]

I believe that NorCal meant to reference potassium sorbate, not potassium metabisulfite, in his post. I am sure @NorCal will correct me if that is not what he meant.

 

[NorCal]

I believe that NorCal meant to reference potassium sorbate, not potassium metabisulfite, in his post. I am sure @NorCal will correct me if that is not what he meant.

Yea, thanks for the correction.

 

[Julie]

I would stay away from conditioners. They seem to leave an odd taste to you wine. What is your hydrometer reading? As stated above, do a test on a glass of wine until you have it to where you want it, then take a hydrometer reading, you now know where to sweeten it to.

 

[Arne]

Sounds like it is pretty young yet. Is it degassed? Time will take some of the edge off too. Arne.

 

[larry]

Thank you all.. I havent degassed yet.I will the next racking