Are there any tips or precautions regarding addition of a small amount
of sugar to the grape juice at the beginning of the primary
fermentation. Is standard store shelf white cane sugar ok and are
there any special steps to dissolve the sugar. I typically make a 1/2
keg batch of any wine I make. Thanks.

Bill M.

fish head wrote:
> Are there any tips or precautions regarding addition of a small amount
> of sugar to the grape juice at the beginning of the primary
> fermentation. Is standard store shelf white cane sugar ok and are
> there any special steps to dissolve the sugar. I typically make a 1/2
> keg batch of any wine I make. Thanks.
>
> Bill M.

I would suggest dissolving it in a small amount of warm water, but in
my experience, the yeast are going to find the sugar whether or not it
was well dissolved. White cane sugar is fine. Turbinado sugar works
well too. Honey should be fine. Each type of sugar will bring something
different to your wine. White is probably the best for your purposes.

By the way, why exactly do you want to add sugar? Is the specific
gravity too low or are you trying to make a sweeter wine?

Greg