As I understand it, chapitalization is the addition of sugar DURING
fermentation. It increases the alsohol content of the wine but does
not make it saweeter unless more sugar than the yeast can handle is
added.

Sweetening post-fermentation is the easiest route. Make a red wine,
do not go thru MLF, add sulfite and sorbate, then sweeten as desired.

Steve

On Sat, 14 Jun 2008 09:47:00 -0700 (PDT),
wrote:

>On Jun 13, 7:48 pm, Mac > wrote:
>> I am looking for a recipe for sweet red wine. I don't care for the dry
>> too much. Anybody like to share your recipe with me?
>>
>> Mac
>
>
>Jack Keller has a corner on the recipe market. His site is at:
>http://winemaking.jackkeller.net/
>
>A sweet red wine could be almost anything. Any red wine from Cabernet
>to Pomegranate to whatever could be made as a sweet wine by
>chaptilizing (adding sugar before fermentation) or backsweetening
>(adding sugar post-fermentation).
>
>Greg G.