Apple Juice To Sweeten Apple Wine

On first impression I would think of apple juice which would keep the wine pure. But if you would like to add some subtle tones of a different fruit, use the one you like. Be careful of nectars as they may have solids which will need to settle out.

I plan to add white grape juice to mine in the hopes that it will add a touch of vinuosity to the wine. But if you add Juice, remember to sorbate and sulfite to prevent refermentation and I will leave mine in carboy for a few more weeks to see if the juice causes the wine to cloud up. You may need to let it clear again. -- What are a few more weeks if you get it the way you want it anyway? ;o)

Ray

I hope organic apple juice is ok because that's what I topped mine up with this afternoon. I believe any of your choices are suitable. As Ray mention, clarity can be a consideration - especially if you've already fined or filtered.

Point of interest: I tested a number of sweetening agents for three wines today. I found grape concentrate to more successfully mask tartness than juices and nectars for example, but I think it could quickly overtake desirable flavours. Be careful not to overdo it.

Further Point of Interest: less than 24 hours after adding "nectar" to one of my wines, there is a surprisingly large sediment already. I topped up with "organic juice" in the others. There is very little sediment so far in those.

The only thing that would give me pause about using organic is the question of pasturization, or someother steralization/sanitization.

snipped-for-privacy@yahoo.ca (glad heart) wrote in news:ccd37cb9.0311132016.c13dd13 @posting.google.com:

Most, if not all, 'organic' juices for sale in the stores around here are pasteurized. Organic or not, unpasteurized and untreated juice doens't really keep unless frozen.