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| Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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Sweetener & Conditioner
Packer Fan! Yeah!!!
Darlene "B Smith" > wrote in message . .. > I use sorbate then sweaten with sugar. I microwave 1 cup water and three > cups sugar to make a simple syrup. That seems to work well. I don't have > the clinitest (sp?) test kit so I use the hydrometer to measure the SG > again. Does anyone have any comments good or bad on this? > > Britt > > Go Packers! > > > "Ray" > wrote in message > .com... > > I bet what you have is just a sugar/sorbate mix. The problem is that you > > will probably add it to taste. You might get the sweetness you need but > if > > you do not add enough sorbate it could start fermenting on you. I would > > suggest using sugar and sorbate and do it yourself. > > > > Ray > > > > "Luap" > wrote in message > > om... > > > I prefer dry wines in general, but am going to start a blush wine from > > > a kit and I thought that it might be nice to add some sweetness for > > > consumption next summer. I bought some wine sweetener & conditioner. > > > It comes in plastic bottles and contains a syrup and potassium > > > sorbate. There are no instructions stating how much to use. I was > > > wondering if these syrups come in a standard strength, and how much I > > > would need to add to a 23 l batch to raise the sweetness from a zero > > > to a 1 or 2. I also thought it could come in handy to add a little to > > > part of a batch of white wine, to take the edge off and make it > > > drinkable early, while the rest ages. > > > > > > |
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