I racked my canned blueberry wine last night and was dissapointed that the flavor was very weak. I was thinking that a potential way to offset this would be to sweeten prior to bottling with a flavorful sugar syrup, such as the syrup that the canned berries come in. Any other ideas that might work? Also, I have never sweetened with syrup before - how much time after adding should I allow prior to bottling?
Work with a known volumes (100mL samples) and sweeten with a measure amount. Make a few different samples and try each one. Pick your favourite and work out how much syrup you want to add to the whole batch. You will need to sulphite and sorbate when you add the syrup or fermentation will likely restart. HTH
I have had good results with this sweetner
Hmm, I guess I would prefer to use real fruit. I'm not sure what "Blueberry Flavoured" sweetener is. They have no ingredients list. Is it an artificial flavoring of some sort?
The contents are Sugar, Water, Potassium Sorbate, blueberry flavoring and coloring.... Yes. It is artificial flavoring.
Greg Cook wrote: :> :> I have had good results with this sweetner :>
: Hmm, I guess I would prefer to use real fruit. I'm not sure what "Blueberry : Flavoured" sweetener is. They have no ingredients list. Is it an artificial : flavoring of some sort?
: -- : Greg Cook :
: (remove spamblocker from my email)
I recently used a simple syrup made with 100% blueberry juice instead of H2O for my blueberry-elderberry port. It seems to work well, it added a bit of punch to the aroma and did not dilute the flavor. However, there is a slight oxidized taste to the port even though I was very careful with sulfites and racking.
-Chris.
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