Thanks Darlene and Mike. Just the type of info I was looking for. As
always, this group is a great help.

Joel


> 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
>
>