When it comes time to backsweeten why use simple syrup? Why not just add sugar? The added water will dilute the flavor somewhat. So far I have used plain sugar with no problems.
I love it Dave. As with most steps in wine making there are several different ways of doing things. Another common way of adding sugar in larger tanks is to circulate the tank with a pump and several hoses until all the sugar is dissolved.I have strong arms, Julie!
dangerdave said:I have strong arms, Julie!
Lol, oh see how you are! I have a chat with you and Deezil and right away you have to strong arm your wine. I'm curious, do you ever have any residual in the bottom of your carboy or do you have all the sugar dissolved inI the wine without any fallout?
A completely clear liquid with no visible sugar as everything is fully mixed together.
I think the easiest way to answer this is by making simple syrup. When you initially dump 2 cups of sugar and 1 cup of water into a pan, what do you get? A cloudy looking liquid with clumps of sugar at the bottom.
Now after heating that for a while what do you end up with? A completely clear liquid with no visible sugar as everything is fully mixed together.
Finally, picture both of those in your wine. Which would you prefer? In my mind it makes more sense to create the simple syrup as you are guaranteed to have it fully dissolved (clear with no sediment) right away.
I'm curious, do you ever have any residual in the bottom of your carboy or do you have all the sugar dissolved inI the wine without any fallout?
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