On Mar 27, 10:25*pm, "Bertie Doe" > wrote:
> "jim c" > wrote in message
>
> On Mar 25, 9:45 pm, Marshall Jose wrote:> Jack Keller has some useful information about this
> > topic:
>
> >http://winemaking.jackkeller.net/finishin.aspunder
> > the topic "Stopping
> > Fermentation"
>
> >Everyone I hear these days tend towards fermenting
> >the wine dry - at
>
> whatever strength *they desire, then adding sorbate and
> sugar to taste
> (or just an artificial sweetener without sulphite and
> sorbate).
>
> >Jim
>
> Thanks Jim, in Oct '08 my neighbour gave me an old
> recipe for Elderberry Port. 6lb fruit, 5lb sugar to
> make 2 gals. Nice port style but too sweet. The
> following year I reduced to 3lb and it was too dry, so
> I added Lactose. I needed to added a lot and I didn't
> like the aftertaste.
> The early stopping sounds fave.

Why not add normal sugar mixed to solution in a quantity of the wine
or even glucose syrup to backsweeten after adding sorbate instead of
the lactose? I wonder if the idea of the lactose was to attempt some
kind of malolactic activity?

Jim