Sounds like maybe I will start with fermenting 1/2 and sweetening with the
other 1/2.


"K. B." > wrote in message
m...
> 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)
> >
>
>