- Jan 22, 2009
- Reaction score
What are the most common/best sweeteners? plain white sugar? high fructose corn syrup? what is easy? are there other alternatives?
Wade what is this syrup that you are talking about? do you make it, or do you buy it, if you make it how do you go about making it?Depends what it is and how it tastes. If its a white wine then ill use the simple syrup, if its a fruit wine and has god flavor then again Ill use the simple syrup but f it is lacking flavor Ill make up a flavor pack by simmering some fruit or fruit juice down to concentate the juice and add a little sugar and add that back for sweetening and flavor.
It makes no sense to add sorbate and sulphite towant to get my wine off the lees today because my SG is dropping (very slowly, but dropping).
To clarify what I meant...I THOUGHT my SG was dropping. I had THOUGHT I saw it drop from 0.998 to 0.992. However, I realize that I had read it wrong that particular time. It actually was 0.998 (or REALLY close to it) every time. (operator error which I am guilty of frequently). So, the SG was stable and not moving for four days (almost five). The instructions I had said that when the SG is stable, then add the k-meta.It makes no sense to add sorbate and sulphite to
a fermenting wine.
So just wait till fermentation stops, then rack.
Next let it clear and then add sulphite and sorbate and sweeten.
Start to relax a bit more and learn to have patience.The instructions I had said that when the SG is stable, then add the k-meta.