I'm sorry folks!!
I must clarify my question. What I meant to ask is, when you add sugar
for sweetness what is the best way to add the sugar into the wine? What I
have been doing in the past is take a little of the wine ( a pint or so )
warm it up on the stove and dissolve the sugar in it, then add it to the
batch. Is this OK to do? I'm not sure that is a good way or not.
Thanks JM

Generally you are not adding much sugar when you are just sweetening
finished wine and when it is close to dry it disolves redily. I just draw
off some and add the sugar to it directly and stir untill it disolves. Then
I pour it back into the batch and stir again. I have never had to heat it.
Might be okay but I have not needed to.

Ray

"JM" > wrote in message
...
> I'm sorry folks!!
> I must clarify my question. What I meant to ask is, when you add sugar
> for sweetness what is the best way to add the sugar into the wine? What I
> have been doing in the past is take a little of the wine ( a pint or so )
> warm it up on the stove and dissolve the sugar in it, then add it to the
> batch. Is this OK to do? I'm not sure that is a good way or not.
> Thanks JM
>
>

Generally you are not adding much sugar when you are just sweetening
finished wine and when it is close to dry it disolves redily. I just draw
off some and add the sugar to it directly and stir untill it disolves. Then
I pour it back into the batch and stir again. I have never had to heat it.
Might be okay but I have not needed to.

Ray

"JM" > wrote in message
...
> I'm sorry folks!!
> I must clarify my question. What I meant to ask is, when you add sugar
> for sweetness what is the best way to add the sugar into the wine? What I
> have been doing in the past is take a little of the wine ( a pint or so )
> warm it up on the stove and dissolve the sugar in it, then add it to the
> batch. Is this OK to do? I'm not sure that is a good way or not.
> Thanks JM
>
>