I have 5 gallons of apple wine that after the last racking, I tasted
and it was what I had hoped it would be. Very clear, very dry and
crisp with a slight tart bite to it. My wife asked if I could sweeten
it a little, just off dry. I added a half bottle of commercial
sweeter to the 5 gallons, mixed well, racked into another 5 gallon
carboy and let it sit for a week to see if there were any reactions
and let it stabilize. When I tasted it again, it was very smooth with
the same flavors and bouquet as before, just a hair off dry, but it
seems to have lost that crisp bite, its acid. Now it seems bland. Is
this typical of the results that can be expected when adding a
sweeten? I have 5 gallons of Ravat-51 that I was think of sweetening,
but am hesitant to do now. Any suggestions?