Joel,
Hey, sounds like you've been busy. A couple of questions, were the wines
fermented to dry before you decided to stabilize and sweeten? and did you
try testing your SG in between adding the sugar to your wine and/or after
you were all done sweetening?
I guess I wouldn't worry about it now...the zucchini and the cherry
require a bit more aging, so I wouldn't necessarily be overly concerned
about present taste, other than to write it all down for future reference.
I ferment to dry, rack and age over a period of 7 months or so, and then I
stabilize and sweeten, let the wine sit some more (about a month; Jack
recommends at least 10 days), and then bottle.
Back when I first started and decided that I don't really like dry
wines, but something a bit sweeter, not too sweet though - I started like
this...first, I did know what my ending SG was for the wine was. I would (as
Jack suggests) add a crushed campden tablet, add wine stabilizer, and then
add the sugar. However, since I didn't know how much sugar I wanted to add,
I would start with adding 1/8 cup sugar, mixing it in, checking the SG, and
taste. Then, I would add another 1/8 cup sugar, check the SG, and taste.
Time consuming, I know, but I learned a lot. The trick is, each fruit and
veggie wine is different (take notes on everything so you don't forget), so
with each batch, I learned what I liked and didn't like.
Hope this helps a bit...
Darlene

> wrote in message news:niR7g.74526$gE.65326@dukeread06...
> OK, I just bottled my first 4 batches of sweet wine(well, not counting kit
> wines), and not exactly happy with them. Tasted good warm, probably even
> better cool(2 sweet whites, one blush, one red), but wondering method
> y'all use to judge how much to sweeten wine, and how much you put in on
> average, if there is an average, or if not, some exmaples from particular
> recipes. Recipes I bottled this weekend were two batches of Zucchini(think
> one using Darlne's recipe and on eusing Jack's, but not sure without
> getting out journal), one batch of Jack's Concord recipe, and one batch of
> Jack's Tinned Cherry. I used 3/8C of sugar in each, as at time I was
> sweetening(a few weeks ago, after stabilizing, gave time to stabilize,
> then time to make sure sugar wouldn't start any further reaction), thought
> I remembered that as number Darlene had mentioned she used on her
> Zucchini.
>
> Oh, and working 1 gallon batches here. Haven't yet made anything bigger,
> besides kits, though the canned blueberry and canned grapefruit recipes
> are showing enough promise I will probably make a 6 gallon batch of each
> this summer.
>
> Thanks for the help everyone, sorry I haven't been around much lately.
>
> Joel
>
>