Do you use any specific concentration? Mainly as to what mixes well?

Also, can you sweeten at opening or must it be done at bottling?

On 3 Sep 2006 00:10:48 -0700, "Droopy" > wrote:

>just boil it in water
>
>
>Hoss wrote:
>> All,
>>
>> What is the best way to make the sugar syrup used in sweetening?
>> What are your methods? Also, do you typically sweeten before aging or
>> just before drinking?
>>
>> I've checked Jack's site and can't quite get to the answer I'm looking
>> for.
>>
>> I've been drinking all my wines dry, the way that I like them, but
>> made some that would benefit from some additional sweetening. For
>> example, Apple, Cranberry, Pumpkin spice.
>>
>> Thanks,
>> Greg