axlq wrote:
> In article >,
> Donald Martinich > wrote:
>> In article >, (axlq)
>> wrote:
>>> Steve Slatcher > wrote:
>>>> If you really want to know:
>>>> http://www.awri.com.au/analytical_se...sp?additive=89
>>> That tells you additives permitted by country only. California
>>> has restrictions that other states don't have. For example
>>> chaptalization - adding sugar - isn't legal in California
>>> (regardless of its alleged rampancy), although it's permitted and
>>> downright necessary in other states that can't grow grapes with
>>> sufficient sugar content.
>> In California, you are more likely to add water to cut sugar.
>
> Actually, I don't see anyone adding water, but rather letting it
> ferment and then using a molecular filter to remove the excess
> alcohol. At least, that's true for smaller wineries specializing in
> big-flavored reds; they absolutely don't want to water it down.

It depends on what your goal is. Adding water is not uncommon,
but not in big-flavored wines.

Dana