Hoss, I get a known amount of water boiling and add an equal amount of sugar
to it to make a syrup. For example 2 cups of water to 2 cups of sugar. Dont
boil the sugar water as it can give it a carmelized taste. Always let it
cool before you add it to your wine as well. 25-30 ml per bottle is a rough
guide for semi sweet, but alot of that depends on acidity and your own
personal preference. If you add sugar at bottling time then you need to also
add Sorbate (along with sulphite) to prevent fermentation. The only
alternative is a "sterile" filtration which for most people is too difficult
to do at home. HTH
John Dixon
"Hoss" > wrote in message
...
> 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
>