The addition of small amounts of vanilla can bring out flavors without it
being detected as vanilla.
Steve
"Barry" > wrote in message
om...
> I have red that I bottled in 2003 and it turned out very dry. A
> little too dry for me, so I sweeten it at the table.
>
> The last half dozen times that I've cracked a bottle I have
> experimented with using Karo Corn Syrup instead of sugar (since it's
> already disolved).
>
> I think I like it better than normal sugar. Seems to mellow the wine
> acids along with sweetening it... my impression is that the end result
> is smoother than with just sugar. I see it contains two kinds of corn
> syrup, salt, and vanilla. The mellowing effect may be due to the
> samll amout of salt... using a salt water dip really helps make an
> acidy Pineapple more enjoyable.
>
> Does anyone else out there use Corn Syrup? I like it's effect enough
> that I'm contemplating using it to re-sweeten before bottling, but the
> presence of salt and vanilla seems a bit scary since I don't know
> whether this will end up doing something way funky to the wine over
> the long haul.
>
> What about the difference between sucrose & fructose? Corn is
> fructose, right?
>
> What about these other ingredients?