I just add sweetener, either sugar or honey, directly to the wine. I never
make a syrup. If the wine is dry, sugars will disolve in them very easily.

Ray

"Hoss" > wrote in message
...
> 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
>
>
>