I have a 3 gal batch of Red Raspberry that just finished. I just went out and picked 3 more lbs of Raspberries this morning and want to add the juice and some simple syrup to sweeten it. OG was 1.112 and finished at 1.020, so it already has some residual sugar, but I think I want to finish this one around 7% or 8% RS. I know I've seen this out on the forums before but can't remember when I should do this - after it clears or right now?
Second question is a math question - if I'm at 5% RS right now, how much simple syrup do I need to add to the wine using a 2 to 1 ratio, to get it up to 7%-8% RS for a 3 gal batch? :<
Second question is a math question - if I'm at 5% RS right now, how much simple syrup do I need to add to the wine using a 2 to 1 ratio, to get it up to 7%-8% RS for a 3 gal batch? :<
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