hawk:

Some people prefer a DRY white zin. If so, just leave it. If you
want to sweeten it, I would recommend wine conditioner rather athn
straight sugar, although some use sugar.

I would GUESS that the included pouch would be equivalent to about
400ml of wine conditioner.

But as DAve already suggested, ask Winexpert.

Steve

On Sun, 23 Sep 2007 07:31:57 -0000, "Dr. Richard E. Hawkins"
> wrote:

>When starting 5 batches at once, in a moment of unclarity, I added the
>F-pack to a wineexpert white zinfandel at the very beginning. It's way to
>late to stop it from fermenting, but can I replace the sweetness with
>sugar?
>
>And if so, how much?
>
>thanks
>
>hawk