One batch of last year's strawberry wine turned out really tart, so I racked
it into five 4-ltr jugs to facilitate some experimentation in sweetening.
This morning I sweetened each jug individually to taste, and was surprised
to see that two jugs foamed up significantly when I stirred the sorbate and
sugar in (the other three showed essentially no foaming).

Any idea why this occured?

Bart

bwesley8 wrote:

> Any idea why this occured?

Sugar crystals provide nucleation sites for the CO2 in the wine, so it
"attaches" to the sugar and comes out of solution to produce the
foaming. I would assume that the two jugs that didn't foam were the ones
you added less sugar to.
--
Charles Horslin
Kitchener, ON

bwesley8 wrote:

> Any idea why this occured?

Sugar crystals provide nucleation sites for the CO2 in the wine, so it
"attaches" to the sugar and comes out of solution to produce the
foaming. I would assume that the two jugs that didn't foam were the ones
you added less sugar to.
--
Charles Horslin
Kitchener, ON

Good guess... however, the two jugs were actually the one with the least
sugar, and one with the next-to-greatest amount of added sugar (50%
greater).

Bart

"Charles H" > wrote in message
...
> bwesley8 wrote:
>
>> Any idea why this occured?
>
> Sugar crystals provide nucleation sites for the CO2 in the wine, so it
> "attaches" to the sugar and comes out of solution to produce the
> foaming. I would assume that the two jugs that didn't foam were the ones
> you added less sugar to.
> --
> Charles Horslin
> Kitchener, ON