Sugar or sugar solution

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Chateau Joe

Snowbelt Fermenter
Jan 21, 2009
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I usually don't back sweeten often but when I did I used sugar. Is there an advantage to the sugar solution that I have seen recipes for on here?
Yes its already Dissolved. Adding sugar directly to the must is much harder to dissolve and can give false readings.
Make simple syrup its easier to control as well for back sweetening
Simple syrup is preferred over sugar but if you're determined to use the sugar you should get the extra fine as it will dissolve more readily.
If you're sweetening in bulk and you use dry sugar, make sure your wine is degassed otherwise you could have a wine volcano.

Regards to all, Winemanden.