I keep reading that I should use Clinitest for checking residual sugar when I bottle my wine. I like to stabilize and then add more sugar before bottling. My question is, I'm adding regular sugar (sucrose), wouldn't the clinitest be looking for glucose? How accurate is it for wine with sucrose sugar? I looked at Walmart the other day for clinitest but couldn't find it. Is it actually called something else?
Thanks, Britt
Bayer makes it, it is called Clinitest. Some internet drug stores sell it but Walmart can probably order it from the drug wholesaler though. (McKesson stocks it so I'm sure the others have it too.)
Sucrose converts in the acidic environment even if you do not boil it. It just takes a little longer.
If you are making sweet wine you really do not need to have the actual sugar level unless you really want to track or know it. Most use Clinitest to confirm dryness.
Regards, Joe
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