sweetening crabapple wine

- S
- Simtrade
  
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posted
19 years ago

Fri, Aug 20, 2004 9:11 PM

Hi there,

I'm planning on bottling a crabapple wine that I made last summer and has been aging bulk in the carboy for about 9 months.

I have no experience with balancing or tasting wines, but I know that this stuff is acidic. Is there a rough SG I should aim for when sweetening this stuff, or do I have to go "by taste" (of which I haven't much idea what it should or shouldn't taste like).

TIA Simon

P.S. I had a gallon of banana wine that I was going to use to blend with the crabapple, but when I pulled the carboys upstairs I noticed the airlock had mold in it, and there is a layer of something floating on the top of the wine. I probably wont risk contaminating the 5 gallons of crabapple with this stuff. Anyone had this happen to them? Also, the banana wine smells more like hard liquor than wine.

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- P
- Paul E. Lehmann
  
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Vote on answer
posted
19 years ago

Sat, Aug 21, 2004 1:29 AM

Experiment. Take small samples and add different known quantities of sugar and let your taster be the judge. Hint - sometimes it takes a few weeks for the sugar to blend with the wine. From my experience, it is easy to over sweeten unless you let the sugared wine sit for a while. A sweetened sample that seems right immediately after adding some sugar may seem excessively sweet after a few weeks.

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