I racked my canned blueberry wine last night and was dissapointed that
the flavor was very weak. I was thinking that a potential way to
offset this would be to sweeten prior to bottling with a flavorful
sugar syrup, such as the syrup that the canned berries come in. Any
other ideas that might work? Also, I have never sweetened with syrup
before - how much time after adding should I allow prior to bottling?

JJC wrote:

I racked my canned blueberry wine last night and was dissapointed that
the flavor was very weak. I was thinking that a potential way to
offset this would be to sweeten prior to bottling with a flavorful
sugar syrup, such as the syrup that the canned berries come in. Any
other ideas that might work? Also, I have never sweetened with syrup
before - how much time after adding should I allow prior to bottling?

Work with a known volumes (100mL samples) and sweeten with a measure
amount. Make a few different samples and try each one. Pick your
favourite and work out how much syrup you want to add to the whole
batch. You will need to sulphite and sorbate when you add the syrup or
fermentation will likely restart. HTH

--
charles

"Once ... in the wilds of Afghanistan, I lost my corkscrew, and we were
forced to live on nothing but food and water for days."
- W.C. Fields

On 14 Nov 2003 05:55:33 -0800, (JJC) wrote:

I racked my canned blueberry wine last night and was dissapointed that
the flavor was very weak. I was thinking that a potential way to
offset this would be to sweeten prior to bottling with a flavorful
sugar syrup, such as the syrup that the canned berries come in. Any
other ideas that might work? Also, I have never sweetened with syrup
before - how much time after adding should I allow prior to bottling?


I have had good results with this sweetner
http://www.clickabrew.com/shopping/shopexd.asp?id=266

On 11/18/03 5:20 PM, in article ,
"A.J. Rawls" wrote:

On 14 Nov 2003 05:55:33 -0800, (JJC) wrote:

I racked my canned blueberry wine last night and was dissapointed that
the flavor was very weak. I was thinking that a potential way to
offset this would be to sweeten prior to bottling with a flavorful
sugar syrup, such as the syrup that the canned berries come in. Any
other ideas that might work? Also, I have never sweetened with syrup
before - how much time after adding should I allow prior to bottling?


I have had good results with this sweetner
http://www.clickabrew.com/shopping/shopexd.asp?id=266

Hmm, I guess I would prefer to use real fruit. I'm not sure what "Blueberry
Flavoured" sweetener is. They have no ingredients list. Is it an artificial
flavoring of some sort?

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

(remove spamblocker from my email)

Greg Cook wrote:
:
: I have had good results with this sweetner
: http://www.clickabrew.com/shopping/shopexd.asp?id=266

: Hmm, I guess I would prefer to use real fruit. I'm not sure what "Blueberry
: Flavoured" sweetener is. They have no ingredients list. Is it an artificial
: flavoring of some sort?

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

: (remove spamblocker from my email)

I recently used a simple syrup made with 100% blueberry juice instead of H2O
for my blueberry-elderberry port. It seems to work well, it added a bit of punch to
the aroma and did not dilute the flavor. However, there is a slight oxidized taste
to the port even though I was very careful with sulfites and racking.

-Chris.