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
just boil it in water
Hoss wrote:
Do you use any specific concentration? Mainly as to what mixes well?
Also, can you sweeten at >just boil it in water
Ah, this is an interesting idea, as my pumpkin and cranberry are now off color, I could sweeten when I open AND add color. hmm. I like this idea. My Cranberry is ready to drink at Christmas, the Pumpkin could be spring. Cranberry is a orange/yellow after MLF (I'm guessing) and the Pumpkin is Mango yellow-ish. They started out the right colors. :*) But I like the idea of sweetening and coloring upon opening, just another step, but i'm gonna try it. thanks. (I follow many threads and learn from you all so much!)
I just add sweetener, either sugar or honey, directly to the wine. I never make a syrup. If the wine is dry, sugars will disolve in them very easily.
Ray
Thanks to all who have replied!
I know it is a matter of taste, so amounts vary, but how much do you add per glass as a starting point? Or do you decant and sweeten? Also, in trying to avoid exposure, I assume you gently stir, and if so with what kind of utensil?
Greg, Erie, PA
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