All,
What is the best way to make the sugar syrup used in sweetening? What are your methods? Also, do you typically sweeten before aging or just before drinking?
I've checked Jack's site and can't quite get to the answer I'm looking for.
I've been drinking all my wines dry, the way that I like them, but made some that would benefit from some additional sweetening. For example, Apple, Cranberry, Pumpkin spice.
Thanks, Greg