I have a bone dry Gewurtzraminer that I'd like to sweeten some. Going to do the wine conditioner trick. I know add to taste but is there a rule of thumb how much to add to bring a white wine from a "0" to a "1" for example?
Instructions on the bottle aren't that helpful: "Add 2 to 4 oz. per gallon or to taste."
You may not love this answer but a chart from Vineco says to add between 117 and 350 ml to raise a dry wine to a sweet code "1" (probably Ontario scale). BTW, this is per 23 litre batch.
Personally, I usually start at 50ml per batch, and see what I think.
Steve
I would recommend not using wine conditioner which is basically sugar and sorbate. Purchase potassium sorbate powder and add it yourself. If you use that much wine conditioner to raise the sugar level that high, you will have far too much sorbate. I prefer to adjust sugar and sorbate separately.
Thanks fellas,
Steve, what is the maximum amount of sorbate one can use without affecting taste? Is one sorbate treatment enough regardless of multiple grape concentrate additions or other sweetning agents throughout the process? I.E. I sometimes use grape concentrate to top up after rackings.
TIA
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