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."

On 4 Nov 2003 11:22:54 -0800, (glad heart) wrote:

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

On 11/5/03 12:37 AM, in article ,
"Steve Waller" wrote:

On 4 Nov 2003 11:22:54 -0800, (glad heart) wrote:

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.

--
Greg Cook
http://homepage.mac.com/gregcook/Wine

(remove spamblocker from my email)

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