You may sweeten at opening - this will allow you to avoid using sorbate to
stabilize the wine for bottling.
"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
>