RCGoodin
Senior Member
Hello Out There,
I have 6 gallons of Barbaresco fermenting. I plan to rack, clear, and stabalize this weekend.
My tastings reveal that I feel it's a little to dry for me but my wife says, "Leave it alone.". I plan to rack to two 3 gallon carboys. One to leave alone and the other I plan to sweeten it to make it a little less dry.
I plan to sweeten with simple syrup.
My question is: For three gallons, does anyone have a formula for adding simple syrup without creating too sweet of wine. Do you add like a cup and taste, then add more if needed, or does adding a cup and it still tastes a little dry, the dryness will go away with aging?
I know one of you knows some good advice on this subject, and with that said, thanks to all who have helped me on many occasions.
I have 6 gallons of Barbaresco fermenting. I plan to rack, clear, and stabalize this weekend.
My tastings reveal that I feel it's a little to dry for me but my wife says, "Leave it alone.". I plan to rack to two 3 gallon carboys. One to leave alone and the other I plan to sweeten it to make it a little less dry.
I plan to sweeten with simple syrup.
My question is: For three gallons, does anyone have a formula for adding simple syrup without creating too sweet of wine. Do you add like a cup and taste, then add more if needed, or does adding a cup and it still tastes a little dry, the dryness will go away with aging?
I know one of you knows some good advice on this subject, and with that said, thanks to all who have helped me on many occasions.