Ah, this is an interesting idea, as my pumpkin and cranberry are now off
color, I could sweeten when I open AND add color. hmm. I like this idea.
My Cranberry is ready to drink at Christmas, the Pumpkin could be
spring. Cranberry is a orange/yellow after MLF (I'm guessing) and the
Pumpkin is Mango yellow-ish. They started out the right colors. :*)
But I like the idea of sweetening and coloring upon opening, just
another step, but i'm gonna try it. thanks.
(I follow many threads and learn from you all so much!)
--
DAve

patrick mcdonald wrote:
> 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
>
>