It makes since Country, but I have to ask for I am new at this. When adding final sugar for sweetening before bottling do you heat the sugar and wine together or should I use water to heat with the sugar. I don't want to weaken the alcohol or the fullness of the wine.
I used the syrup recipe that a friend had given me on my first batch by myself, but it did not work out exactly like his. I filtered first then added Sorbate. I then added 1/4 tsp.Metabisulfate for the batch, then 1oz of glycerine/gallon. After adding those ingredients I drew of 1/2 gallon and sweetened to taste. Then sweetened the whole batch. My wife likes a very sweet desert type Concordor Blackberry wine. The wine I sweetened for herended up about 6 - 6 1/2 brix on the first batch I did with the help of my friend. Also ended upwith 6 1/2 brix on the batch I did.I liked the idea of using a syrup but, your way may be the way I need to go. Thanks for your replies here and in the fruit wine Discussion, Lynn