Let me start with some assumptions that I’ve learned recently, then I’ll get to my question.
Invert sugar is sweeter than table sugar because the fructose and glucose are separated and are somehow sweeter.
Invert sugar doesn’t get sweeter over time in wine.
Sugar gets sweeter over time in wine as the acid separates the fructose and glucose.
Now onto my question. During the clearing step using super kleer I had some excess SP that I separated into 3 different wine bottles. In one I used the recommended out of sugar, which turned out to be about 1/4 cup per bottle (feel free to check my math on that.) in another I added 1/8th of a cup. In the third I added 1/4 cup of invert sugar that went to caramel that I mentioned in a previous post. I want to be able to taste the various sweetness levels in the test bottles after they’ve reached maximum sweetness. How long does it take for the sugar in skeeter pee to reach maximum sweetness?
Invert sugar is sweeter than table sugar because the fructose and glucose are separated and are somehow sweeter.
Invert sugar doesn’t get sweeter over time in wine.
Sugar gets sweeter over time in wine as the acid separates the fructose and glucose.
Now onto my question. During the clearing step using super kleer I had some excess SP that I separated into 3 different wine bottles. In one I used the recommended out of sugar, which turned out to be about 1/4 cup per bottle (feel free to check my math on that.) in another I added 1/8th of a cup. In the third I added 1/4 cup of invert sugar that went to caramel that I mentioned in a previous post. I want to be able to taste the various sweetness levels in the test bottles after they’ve reached maximum sweetness. How long does it take for the sugar in skeeter pee to reach maximum sweetness?