I have not used corn syrup but you might want to experiment with using honey
as well. You read in ancient literature about "honeyed wine". It was
rather common back then.

Ray

"Barry" > wrote in message
om...
> I have red that I bottled in 2003 and it turned out very dry. A
> little too dry for me, so I sweeten it at the table.
>
> The last half dozen times that I've cracked a bottle I have
> experimented with using Karo Corn Syrup instead of sugar (since it's
> already disolved).
>
> I think I like it better than normal sugar. Seems to mellow the wine
> acids along with sweetening it... my impression is that the end result
> is smoother than with just sugar. I see it contains two kinds of corn
> syrup, salt, and vanilla. The mellowing effect may be due to the
> samll amout of salt... using a salt water dip really helps make an
> acidy Pineapple more enjoyable.
>
> Does anyone else out there use Corn Syrup? I like it's effect enough
> that I'm contemplating using it to re-sweeten before bottling, but the
> presence of salt and vanilla seems a bit scary since I don't know
> whether this will end up doing something way funky to the wine over
> the long haul.
>
> What about the difference between sucrose & fructose? Corn is
> fructose, right?
>
> What about these other ingredients?
>