I have some rose must and it fermented too dry. I want to add sweetness. And at 10 ABV a couple points of alcohol would be good too. What should I add? Sugar? Simple syrup? Some wine additive? Any ideas?
Thanks,
CAS
There is time to change the character of the wine you've built, all the way up until bottling. Once you've taken the wine off your second secondary, stabilize it with sorbate so there is no risk that sweetening additions will ferment down the road. Then you can add anything you like: simple syrup, wine conditioner, sweetened juices, grape concentrate, honey (the latter three would require clarifying later).
Fortifying with alcohol is done in port making for example. Add a bit of Everclear (190 proof) using the pearson square to calculate the required amount but don't let a winemaking purist know you've done it.
Good luck,
Jim
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