Winemakers
I have always melded down the sugar by heating up some of the must or in the amount of water to be added to the must. I have been told that I have been wasting my time doing it this way. What is best,?? What do the Winery's do ??.
Moe
Adding Suger { melted or as is }
Oct 20, 2003
2 Replies
The elders at our church (first generation Hungarian immigrants) add sugar by heating must. They say, "this is how they do it in the old country." Their wine turns out fine. How the winery's do it is probably a different story.
Frank from Deeeetroit
Join the Discussion
Have something to add? Share your thoughts — no account required.
Didn't find your answer?
Ask the community — no account required