"Doug" > wrote in message
...
> Paul -
> I haven't actually done a side by side comparison, but I'd expect
> that just sweetening a wine with honey would not dramatically lengthen
> the aging time required. The sugars aren't actually doing anything -
> they aren't being fermented, etc. So I don't think that the type of
> sugar being added would have much impact on the aging time required.
> I think your two batches would be ready to drink at roughly the same
> time, more or less. Adding honey can require additional time for the
> wine to clear, but that's a different matter.
>
> Doug
>

I tend to agree with you. I'm going to experiment with this and report back
to the groups in 6-8 months. I think I'll sweeten a gallon of blackberry
with honey and another gallon with sugar, just to see what happens.

pli