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

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

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

Hoss, I get a known amount of water boiling and add an equal amount of sugar
to it to make a syrup. For example 2 cups of water to 2 cups of sugar. Dont
boil the sugar water as it can give it a carmelized taste. Always let it
cool before you add it to your wine as well. 25-30 ml per bottle is a rough
guide for semi sweet, but alot of that depends on acidity and your own
personal preference. If you add sugar at bottling time then you need to also
add Sorbate (along with sulphite) to prevent fermentation. The only
alternative is a "sterile" filtration which for most people is too difficult
to do at home. HTH
John Dixon
"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
>

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
>

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
>
>

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
>
>
>

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
>>
>>
>>
>