In article
>,
jim c > wrote:

> 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

Ya know, Louis M. Martini Winery, St. Helena, CA. used to keep its
Moscato Amabile refrigerated to keep it from fermenting.
--
- Billy
"Fascism should more properly be called corporatism because it is the
merger of state and corporate power." - Benito Mussolini.
http://www.youtube.com/watch?v=Arn3lF5XSUg
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