Dilution and sweetening

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.

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

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:

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.

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.

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

Bart