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
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