Thread: Sweetness
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Ray Calvert
 
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Forget about SG. Sweeten to taste. Add enough sugar to make it taste about
the way you want it to. Make some trials on a measured volume of the wine.
Determine how much sugar to add to make it as sweet as you want. Then
calculate how much sugar you will need to add to the entire batch. Then add
about 90% of what you calculated. Be sure to treat with sorbate and sulfite
to prevent refermentation. Put it back and let it age with the sweetener
for a month. Then try it again. The sweetness will change a little with
age. That is why I suggest you add a little less than you think you should.
This will give you some adjustment room. When you taste it the second time,
if you want to adjust it further, you should not need to adjust it much.
Then you can go ahead and bottle.

Ray

"Matthew Givens" > wrote in message
...
>I have a white zin kit I fermented to dryness (0.998), and want to sweeten
>it to a semi-sweet. Is there an SG chart showing approx readings for dry,
>semi-dry, semi-sweet, and sweet? I know adding sugar will change the SG,
>but besides just tasting it I don't know how much sugar to add to get it to
>the semi-sweet neighborhood.
>
> So, is there a chart?
>
>