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13-11-2003, 04:53 AM
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Adding sweetening agents (when?)
A few country wines ready to rack off the secondary. I'd like to top
up the next carboy with nectars or juices as I know I will want these wines at a 1 or 2 sweetness anyway. They're hot enough (alc-wise) that a little dilution would not hurt. Question: Can I add sweetening agents and sorbate simultaneously or does the sorbate have to go in first and rest for awhile? I don't have any bottled country wines in my inventory so it's hard to top up unless I use juice (which I know I'll eventually use anyway). TIA 
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13-11-2003, 06:49 AM
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Adding sweetening agents (when?)
"glad heart" wrote in message om... A few country wines ready to rack off the secondary. I'd like to top up the next carboy with nectars or juices as I know I will want these wines at a 1 or 2 sweetness anyway. They're hot enough (alc-wise) that a little dilution would not hurt. Question: Can I add sweetening agents and sorbate simultaneously or does the sorbate have to go in first and rest for awhile? You can add sorbate and sweetener simultaneously, but you also need to maintain the correct free sulfite level for the pH of the wine in question. Sorbate needs sulfite to prevent refermentation. Tom S
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