I made about a 6 gal. batch of Riesling that should be ready for bottling in about 5 days. I want to turn about 1/2 (3 gals) into a sparkling or asti, for the up coming holidays. I am hesitant to use a sugar syrup for fear it will start the fermentation process again, or is that what I need. I was told that I should use a corn syrup instead, but will that create the carbonization? Thanks in advance for any ideas and or input. Mike
PS. I am still new to this wine making stuff, but I am having such a blast doing it. It must be that I'm getting back to Italian roots. Maybe I should buy a Cadillac or have someone whacked too.