i've waited 6 weeks (i'm slow & lazy) before bottling after using
sparkalloid & i still got floculates. However, the finished product was
extremely clear. there's only a ring of sludge on the bottom of those
bottles, and no one has complained: they assume it's part of the homemade
charm!


"Al Margita" > wrote in message
...
> All:
>
> I am currently making a Estate Series Washington Valley Reisling white
> wine & am thinking about trying to make it a bit sweeter as I prefer
> sweeter wines. From what I've read the way to do it is to make a simple
> syrup & they add some to the bottle when corking it. Not knowing how
> sweet to make it I thought about adding varrious amounts & then marking
> the bottle as to how much simple syrup was added. Then I'll be able to
> tell which sweetness I prefer. Any ideas on how much to start with??? 1
> oz, 1 1/2 oz, 2 oz???? Or am I going about this the wrong way?? Any
> help or suggestions will be appreciated,
> thanks in advance......
> Al