What wine had you in mind? You don't have to sweeten the wine to obtain a sweeter wine at bottling.
wrote in message news:3f2ad19b.2931330@localhost... : Sorry if you get 2 of this same message. I posted it and somehow it : attached to a message about 6 months old. : : : : Hi folks, I have what I hope is a straight forward question. : I've been looking over a bunch of recipes and finally noticed that : with many, if not most, they have you add the nutrient, tannin, acid : blend and Campden tablet after the must cools. Then 12 hours later, : they have you add the pectic enzyme. After another 12 hours, the : yeast. : : My questsion are: : 1. Would the heat destroy or damage the first ingredients? I know : you wouldn't want to put them into boiling water, but does it really : have to cool to room temperature? : 2. Why do you wait to add the pectic enzyme? Would it hurt anything : if you added everything but yeast at the same time? : 3. Are the times critical? Say I was going to be away the entire : day, could I add the enzyme of yeast after, say 5 hours? : : I would like to know your opinion on what yeast to use for fruit : wines. I've been using Montrachet and Champagne yeast, but I've heard : that Cote do Blanc leaves a fruitier flavor. Any opinions on this? : Would using a different yeast allow me to get away without sweetening? : : : Thanks : : Greg