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01-10-2003, 01:14 PM
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Sweetener & Conditioner
Packer Fan! Yeah!!!
Darlene "B Smith" wrote in message . .. I use sorbate then sweaten with sugar. I microwave 1 cup water and three cups sugar to make a simple syrup. That seems to work well. I don't have the clinitest (sp?) test kit so I use the hydrometer to measure the SG again. Does anyone have any comments good or bad on this? Britt Go Packers! "Ray" wrote in message .com... I bet what you have is just a sugar/sorbate mix. The problem is that you will probably add it to taste. You might get the sweetness you need but if you do not add enough sorbate it could start fermenting on you. I would suggest using sugar and sorbate and do it yourself. Ray "Luap" wrote in message om... I prefer dry wines in general, but am going to start a blush wine from a kit and I thought that it might be nice to add some sweetness for consumption next summer. I bought some wine sweetener & conditioner. It comes in plastic bottles and contains a syrup and potassium sorbate. There are no instructions stating how much to use. I was wondering if these syrups come in a standard strength, and how much I would need to add to a 23 l batch to raise the sweetness from a zero to a 1 or 2. I also thought it could come in handy to add a little to part of a batch of white wine, to take the edge off and make it drinkable early, while the rest ages. 
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