Flavoring new wine with concentrated juice

Well, I'm kinda new also. But I did what I read in this newsgroup - like wine to fill between racks, and flavor/sweeten cautiously (a little goes a long way). Ensure to stablize after adding grape juice concentrate since it is possible it will start fermenting from left over yeast. Stablize with Sorbate K or equivalent and let sit for another 7-10 days.

I have used Raspberry flavoring (used for beer making), grape juice, and even Pinot Noir and Chablis. Seems they all did well, if you remember to add a little bit, taste and add to taste.

That's my 2 cents, I'm > Newbie question.

Certainly, sweetening has no effect on longevity of wine. Well maybe it will shorten it's longevity if you like sweet wine! ;o) I always make wines as dry as possible and then sweeten if necessary. It also gives you some options. You can simply used sugar or you can use honey or maple syrup for special effects. You could even use filtered juice to remain pure to what you made the wine from. Just remember to stabilize it first.

Ray

Thanks Dave & Ray. I also did a search on this group before posting my question. Seems like there are lots of options, kind of like seasoning while cooking. My question after looking at previous posts centered on the risks and rewards of different approaches. After reading your responses and "woodwerks" email I am going to try frozen unadulterated grape concentrate. I read some cautions on this choice regarding acidity. Not quite sure how that impacts taste as this is my first batch. I will do as you recommend and flavor just a little at a time until I get the desired taste. I will then flavor my share, add the potassium sorbate, wait one week, then bottle (?).

Sorbate first, leave it for a few days, then sweeten, leave it for a few days, then bottle.

Kentucky wrote:

Before adding sorbate, test and adjust your sulfite (free SO2) levels.

Andy

I am confused (but that is a normal state for me while trying to make wine), I have an acid titration kit. I used this kit (as directed) to test the must when I first started this batch of wine. I got a number of 65 or 6.5 or .065 There was 3.5 left in the syringe when the color went dark and I subtracted that from 10 and got the 65. Common sense tells me this is not the same test you are recommending. I searched this group for "free SO2 test" and got WAY too much information (smile). Knowing my novice skill level, what test do you recommend? A recommendation of a store and/or supplier would also be appreciated. Thanks again all.

I am confused (but that is a normal state for me while trying to make wine), I have an acid titration kit. I used this kit (as directed) to test the must when I first started this batch of wine. I got a number of 65 or 6.5 or .065 There was 3.5 left in the syringe when the color went dark and I subtracted that from 10 and got the 65. Common sense tells me this is not the same test you are recommending. I searched this group for "free SO2 test" and got WAY too much information (smile). Knowing my novice skill level, what test do you recommend? A recommendation of a store and/or supplier would also be appreciated. Thanks again all.

I don't know anything about acid testing..but I do know a really good online supply.

It's where I get all my stuff, they're in Minnesota and I'm in Southwest Texas and I get all my stuff within a about 4 days from ordering. And they have a helpline and help-email. Plus they give you a free video of how to brew beer or make wine and they have tons of stuff in their catalogue. I'm just really happy with them. ( And no..it's not a real sales pitch..I don't work there :) Good luck! ( that's what I've been having so far :)