Ferment the F-pack!! We have crafted some Gewürztraminers fermenting 3/4 of
the f-pack and adding back the remaining 1/4 at bottling. Raises the
alcohol so be prepared. Your white zin may not be too tasty w/o the
sweetness. Also keep in mind that sweeter wines benefit from higher acid
content- so the acid may have been "adjusted at the factory" to be higher
than a dry wine. Never-the-less, I say ferment it. Have done it myself
with excellent results!



--
Karl B








"Greg Cook" > wrote in message
...
> On 2/14/04 3:35 PM, in article FwwXb.40826$QJ3.39329@fed1read04, "BooBoo"
> > wrote:
>
> > You add sorbate at the same time you add the f-pack, they are in
seperate
> > packages. I just assumed the f-pack was the same juice used in the
> > fermentation. If I do this, I will just discard the f-pack.
> >
> >
> >
> >> I have no idea, but are you sure these are non-fermentable sweeteners?
> > Could
> >> it be sugar with sorbate? (Like "wine conditioner") In that case, you
> >> definitely do not want to add it at the beginning.
> >
> >
>
> Thanks for the clarification. I have never made kits, so I have no idea.
If
> it's just juice, then by all means, use it in the beginning.
>
> --
> Greg Cook
> http://homepage.mac.com/gregcook/Wine
>
> (remove spamblocker from my email)
>