In
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Roger wrote, "I've also used the 96oz can of Vitners Harvest to make a
5 gallon batch, I add a 48oz can of Alexander's Vino Blanc for body, along with pectic enzyme and acid blend. Added sugar to SG of 1.07 to keep the Alcohol down to the 9%ABV range.
After it ferments dry, I add Sorbate, and 12fl oz of sugar syrup to make it a semi-dry rose-like wine. This wine is ALWAYS asked-for by everyone who has tasted it. I probably
never make enough to satisfy friends and family."
I like the idea of this light wine and plan to try and make it, but I had a couple of questions:
1) Any suggestions for a yeast?
2) How much sugar should be in "12 oz of sugar syrup"?
3) Any other comments or ideas?
Thanks, Ted