I have red that I bottled in 2003 and it turned out very dry. A
little too dry for me, so I sweeten it at the table.

The last half dozen times that I've cracked a bottle I have
experimented with using Karo Corn Syrup instead of sugar (since it's
already disolved).

I think I like it better than normal sugar. Seems to mellow the wine
acids along with sweetening it... my impression is that the end result
is smoother than with just sugar. I see it contains two kinds of corn
syrup, salt, and vanilla. The mellowing effect may be due to the
samll amout of salt... using a salt water dip really helps make an
acidy Pineapple more enjoyable.

Does anyone else out there use Corn Syrup? I like it's effect enough
that I'm contemplating using it to re-sweeten before bottling, but the
presence of salt and vanilla seems a bit scary since I don't know
whether this will end up doing something way funky to the wine over
the long haul.

What about the difference between sucrose & fructose? Corn is
fructose, right?

What about these other ingredients?

The addition of small amounts of vanilla can bring out flavors without it
being detected as vanilla.
Steve
"Barry" > wrote in message
om...
> I have red that I bottled in 2003 and it turned out very dry. A
> little too dry for me, so I sweeten it at the table.
>
> The last half dozen times that I've cracked a bottle I have
> experimented with using Karo Corn Syrup instead of sugar (since it's
> already disolved).
>
> I think I like it better than normal sugar. Seems to mellow the wine
> acids along with sweetening it... my impression is that the end result
> is smoother than with just sugar. I see it contains two kinds of corn
> syrup, salt, and vanilla. The mellowing effect may be due to the
> samll amout of salt... using a salt water dip really helps make an
> acidy Pineapple more enjoyable.
>
> Does anyone else out there use Corn Syrup? I like it's effect enough
> that I'm contemplating using it to re-sweeten before bottling, but the
> presence of salt and vanilla seems a bit scary since I don't know
> whether this will end up doing something way funky to the wine over
> the long haul.
>
> What about the difference between sucrose & fructose? Corn is
> fructose, right?
>
> What about these other ingredients?

I have not used corn syrup but you might want to experiment with using honey
as well. You read in ancient literature about "honeyed wine". It was
rather common back then.

Ray

"Barry" > wrote in message
om...
> I have red that I bottled in 2003 and it turned out very dry. A
> little too dry for me, so I sweeten it at the table.
>
> The last half dozen times that I've cracked a bottle I have
> experimented with using Karo Corn Syrup instead of sugar (since it's
> already disolved).
>
> I think I like it better than normal sugar. Seems to mellow the wine
> acids along with sweetening it... my impression is that the end result
> is smoother than with just sugar. I see it contains two kinds of corn
> syrup, salt, and vanilla. The mellowing effect may be due to the
> samll amout of salt... using a salt water dip really helps make an
> acidy Pineapple more enjoyable.
>
> Does anyone else out there use Corn Syrup? I like it's effect enough
> that I'm contemplating using it to re-sweeten before bottling, but the
> presence of salt and vanilla seems a bit scary since I don't know
> whether this will end up doing something way funky to the wine over
> the long haul.
>
> What about the difference between sucrose & fructose? Corn is
> fructose, right?
>
> What about these other ingredients?
>

I like my wines very dry... 00 if I can... but some in my family
dont.. My dad taught me this one..... bottle 1/2 the batch.. filtered
as it is.. then the rest he would add all or some to taste, a 500 ml
bottle of Crown white corn syrup.. I just checked the label... made by
Karo it contains Glucose with a small small amount of salt and
vanillin. I have never noted any change in flavours, even over time..
just a change in the dryness. If it was good enough for my dad... my
mentor for many things including the winemaking... then good enough
for me.

cheers
Marv



On 21 Aug 2004 12:36:35 -0700, (Barry) wrote:

>I have red that I bottled in 2003 and it turned out very dry. A
>little too dry for me, so I sweeten it at the table.
>
>The last half dozen times that I've cracked a bottle I have
>experimented with using Karo Corn Syrup instead of sugar (since it's
>already disolved).
>
>I think I like it better than normal sugar. Seems to mellow the wine
>acids along with sweetening it... my impression is that the end result
>is smoother than with just sugar. I see it contains two kinds of corn
>syrup, salt, and vanilla. The mellowing effect may be due to the
>samll amout of salt... using a salt water dip really helps make an
>acidy Pineapple more enjoyable.
>
>Does anyone else out there use Corn Syrup? I like it's effect enough
>that I'm contemplating using it to re-sweeten before bottling, but the
>presence of salt and vanilla seems a bit scary since I don't know
>whether this will end up doing something way funky to the wine over
>the long haul.
>
>What about the difference between sucrose & fructose? Corn is
>fructose, right?
>
>What about these other ingredients?

I like my wines very dry... 00 if I can... but some in my family
dont.. My dad taught me this one..... bottle 1/2 the batch.. filtered
as it is.. then the rest he would add all or some to taste, a 500 ml
bottle of Crown white corn syrup.. I just checked the label... made by
Karo it contains Glucose with a small small amount of salt and
vanillin. I have never noted any change in flavours, even over time..
just a change in the dryness. If it was good enough for my dad... my
mentor for many things including the winemaking... then good enough
for me.

cheers
Marv



On 21 Aug 2004 12:36:35 -0700, (Barry) wrote:

>I have red that I bottled in 2003 and it turned out very dry. A
>little too dry for me, so I sweeten it at the table.
>
>The last half dozen times that I've cracked a bottle I have
>experimented with using Karo Corn Syrup instead of sugar (since it's
>already disolved).
>
>I think I like it better than normal sugar. Seems to mellow the wine
>acids along with sweetening it... my impression is that the end result
>is smoother than with just sugar. I see it contains two kinds of corn
>syrup, salt, and vanilla. The mellowing effect may be due to the
>samll amout of salt... using a salt water dip really helps make an
>acidy Pineapple more enjoyable.
>
>Does anyone else out there use Corn Syrup? I like it's effect enough
>that I'm contemplating using it to re-sweeten before bottling, but the
>presence of salt and vanilla seems a bit scary since I don't know
>whether this will end up doing something way funky to the wine over
>the long haul.
>
>What about the difference between sucrose & fructose? Corn is
>fructose, right?
>
>What about these other ingredients?