I have made a peach wine from C.J.J. Berrys book that calls for adding brown
sugar over time. When I did it the way he suggested it came out very nice.
The next time I mad a batch I was lazy and did not see a need to add it in
small batches so I added it all at once. It fermented dry but was not
nearly as good.

Just my comments and observations. Sometimes old recipes based on years of
development cannot be improved on by our modern methods.

Ray

"Pat Kennedy" > wrote in message
. 196...
> I have a batch of beet wine going right now that is about 3 1/2 weeks old
> and has slowed down fermenting considerably.
>
> The recipe I an loosely following calls for the introduction of a
> substantial amount of light brown sugar (1 lb per gal wine) after the
> first
> racking. The recipe calls for the sugar to be slowly stirred in, but I
> find this troublesome and an invitation for a ruined batch.
>
> I am concerned about the method of introducing this sugar as I do not wish
> to contaminate the wine. I also question the need for the extra sugar as
> my starting sg. was 1.088. If I ferment down to .990 I think my alcohol
> content will only be about 9 1/2 %. Is that correct? I am not concerned
> as much about the alcohol content as I am that the alcohol level will
> permit long term storage.
>
>
> P.S.
>
> I did my first racking last night and the wine tasted coarse and somewhat
> yeasty but not bad and I am sure will smooth out with time.