Ray Calvert wrote:
>>>
>>I use the sugar I need to get to the abv I want, ferment dry, bulk age and
>>rack etc. Then bottle dry. When I drink it, I add sugar if needed. Saves a
>>lot of hassle.
>
>
> I must admit that I do that also and in general it works very well. But I
> have noted that if I pop the cork, sweeten, then put a tasters cork back in
> it and let it set for an hour or over night in the fridge, it is better than
> if I just sweeten when I drink it. Just an observation and my own opinion.
>
> Ray
>
>
I'll give that a go. One question, what is a tasters cork?