One batch of last year's strawberry wine turned out really tart, so I racked it into five 4-ltr jugs to facilitate some experimentation in sweetening. This morning I sweetened each jug individually to taste, and was surprised to see that two jugs foamed up significantly when I stirred the sorbate and sugar in (the other three showed essentially no foaming).
Any idea why this occured?
Bart
Sugar crystals provide nucleation sites for the CO2 in the wine, so it "attaches" to the sugar and comes out of solution to produce the foaming. I would assume that the two jugs that didn't foam were the ones you added less sugar to.
Good guess... however, the two jugs were actually the one with the least sugar, and one with the next-to-greatest amount of added sugar (50% greater).
Bart
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