Are there any consequences when after your wine has fermented and your have
racked and stabilized if you add a can of 100% juice to your wine? I like
my grape wine like Manishevitz.....I want to adjust the taste after the
process has completed...thanx in advance!


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go84 wrote in message . 130...
Are there any consequences when after your wine has fermented and your have
racked and stabilized if you add a can of 100% juice to your wine? I like
my grape wine like Manishevitz.....I want to adjust the taste after the
process has completed...thanx in advance!

The consequences are that you have introduced a whole new source of
fermentable sugars, so you need to make sure that fermentation does
not restart. Normally this is done using sorbate to prevent yeast
replication (which effectively prevents further fermentation) after
the wine is clear. You need to use the sorbate along with
meta-bisulphite, to assure that it functions properly. If you do
this, you should have no problems with renewed fermentation (e.g.,
exploding bottles).

Theoretically, you could achieve the same results by filtering the
wine, using a very precisely-measured filter that would eliminate any
remaining yeast cells. This is done commercially, but requires
special equipment, and extremely sterile conditions, which are not
normally available to the home winemaker.

As long as you take steps to prevent renewed fermentation, you can
sweeten it as much as your taste buds can stand.

Happy fermenting --

Doug

go84 wrote in message . 130...
Are there any consequences when after your wine has fermented and your have
racked and stabilized if you add a can of 100% juice to your wine? I like
my grape wine like Manishevitz.....I want to adjust the taste after the
process has completed...thanx in advance!

The consequences are that you have introduced a whole new source of
fermentable sugars, so you need to make sure that fermentation does
not restart. Normally this is done using sorbate to prevent yeast
replication (which effectively prevents further fermentation) after
the wine is clear. You need to use the sorbate along with
meta-bisulphite, to assure that it functions properly. If you do
this, you should have no problems with renewed fermentation (e.g.,
exploding bottles).

Theoretically, you could achieve the same results by filtering the
wine, using a very precisely-measured filter that would eliminate any
remaining yeast cells. This is done commercially, but requires
special equipment, and extremely sterile conditions, which are not
normally available to the home winemaker.

As long as you take steps to prevent renewed fermentation, you can
sweeten it as much as your taste buds can stand.

Happy fermenting --

Doug