Thanks to all who have replied!

I know it is a matter of taste, so amounts vary, but how much do you
add per glass as a starting point? Or do you decant and sweeten?
Also, in trying to avoid exposure, I assume you gently stir, and if so
with what kind of utensil?

Greg, Erie, PA

On Wed, 06 Sep 2006 16:35:37 GMT, "Ray Calvert"
> wrote:

>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
>>
>>
>>
>