Dilution and sweetening

I've got a 3-gallon batch of strawberry that has been previously sweetened and stabilized. I think it would improve with a bit of dilution, and more sugar. (Through an earlier thread, I'm confident that the additional sweetening can be done without needing more stabilizer). After several taste-tests, it appears that the dilution would equal 1/2-cup of water per

750-ml bottle, and the added sweetening would be 1 teaspoon per bottle. It seems that I could accomplish the dilution/sweetening with minimal handling of the wine by simply adding the water and sugar to each bottle, then filling the bottle in the usual manner. Any problems with this simplistic approach?

Thanks,

Bart

Reply to
bwesley7
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It sounds ok. But, since you are diluting it, you will also be diluting the concentration of sorbate. So, you may want to adjust by adding a little bit. The other thread I believe was referring to just adding more sugar - which should not change the concentration of sorbate significantly.

Reply to
Greg Cook

You're right... Earlier I had added 1.5 tsp sorbate to the 3-gal batch. Since I'm now contemplating adding approx 1/3-cup more sugar, would 1/2-tsp sorbate be enough supplement?

Thanks,

Bart

Reply to
bwesley7

Bart,

I've only made a few non-grape wines and those were a long time ago.

However, I would personally be reluctant to dilute any wine since I feel that a better result might be had by blending with another wine although this may not be practical for you at this time. Your preference as determined by taste testing is the best guide and it seems like you've already done that. A second opinion on the taste and level of dilution might be helpful as well.

Good luck,

Glen Duff

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bwesley7 wrote:

Reply to
Glen Duff

Well, I haven't done the calculation, but if you figure out how much more volume you will add - then you can add sorbate in a proportionate amount.

Reply to
Greg Cook

Personally Bart, I'll never change anything in my wine at bottling time again.

Twice I have made changes and used that method, and twice I have had unexpected renewed fermentations. Now if I sterile filtered maybe I would rethink that but I'll take time anyday over trying to cut any corners.

I would dilute and adjust sugar, SO2 etc during a racking and then watch it for a couple of months. Although I agree with a previous poster regarding blending rather then diluting, but thats another arguement.

Reply to
Tom

Thanks to all for the advice and assistance. I will certainly consider it all before taking any irreversible action!

Bart

Reply to
bwesley7

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