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Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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Sweetening a finished wine with honey
I'm planning on making a dessert muscat, and I'm aiming for as much as
5% residual sugar. As suggested in this group, the easiest way is to add back sugar and sorbate AFTER everything else is finished. But rather than add a wine conditioner or just cane sugar, I've been thinking of adding an infused honey such as a lavender honey. Has anyone had experience with sweetening a finshed wine with honey? I tried it on a small sample of one of my dry rieslings, and it's not easy getting the honey dispersed and thoroughly mixed with the wine...it took a lot of shaking and stirring to get rid of the glop of honey...and that was only 1 test glass. I'm working with a full 6 gallon carboy. Any thoughts? I've had similar sweet wines from Provence and, in small quantities, they're pretty good. Lee |
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Sweetening a finished wine with honey
On Tue, 25 Sep 2007 10:24:15 -0700, Lee > wrote:
>I'm planning on making a dessert muscat, and I'm aiming for as much as >5% residual sugar. As suggested in this group, the easiest way is to >add back sugar and sorbate AFTER everything else is finished. But >rather than add a wine conditioner or just cane sugar, I've been >thinking of adding an infused honey such as a lavender honey. Has >anyone had experience with sweetening a finshed wine with honey? I >tried it on a small sample of one of my dry rieslings, and it's not >easy getting the honey dispersed and thoroughly mixed with the >wine...it took a lot of shaking and stirring to get rid of the glop of >honey...and that was only 1 test glass. I'm working with a full 6 >gallon carboy. > >Any thoughts? I've had similar sweet wines from Provence and, in >small quantities, they're pretty good. > >Lee I have sweetened with honey before, a Fireweed Blossom Wine. Your wine will drop significant lees/sediment after sweetening with honey. I stabilized my wine with ¼ tsp potassium metabisulfite and 3 tsp Potassium sorbate for 23L/6 gal of wine. I racked off one gallon and sweetened that to taste with Fireweed Honey. Then I added 5 times as much honey to the 6 gallon carboy and stirred with a rod until the honey dissolved. My wine had about ¼ inch of fine lees after two weeks but was brilliantly clear. I racked the wine and let it bulk age for 4 months. The wine did not drop any more sediment. The result was good. My family enjoys the wine. Later, A.J. The Anchorage Fishwrapper and Litterbox Liner Press |
Posted to rec.crafts.winemaking
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Sweetening a finished wine with honey
Lee > wrote:
> I'm planning on making a dessert muscat, and I'm aiming for as much as > 5% residual sugar. As suggested in this group, the easiest way is to > add back sugar and sorbate AFTER everything else is finished. But > rather than add a wine conditioner or just cane sugar, I've been > thinking of adding an infused honey such as a lavender honey. Has > anyone had experience with sweetening a finshed wine with honey? I > tried it on a small sample of one of my dry rieslings, and it's not > easy getting the honey dispersed and thoroughly mixed with the > wine...it took a lot of shaking and stirring to get rid of the glop of > honey...and that was only 1 test glass. I'm working with a full 6 > gallon carboy. > > Any thoughts? I've had similar sweet wines from Provence and, in > small quantities, they're pretty good. My first suggestion is to use a wine yeast with the alcohol toxicity for which you are targeting for a dry wine and then calculate how much honey you need for 5% residual sugar. If you go this route, I would suggest adding the honey in stages during primary fermentation. Now if you've already brewed the wine and the FG = 1.000 or less, my trusty calculator says to add 8.5 lbs of honey. However, a gallon of honey should weigh 12 lbs so if your 6-gal carboy is full, you will need to split it and do some Quality Assurance Sampling. If you do split it, put the honey into the original carboy so that it may get some fermentation. Also put the honey and the wine in a santize pot and heat it to 100F to get the honey to blend into the mixture more readily I know almost nothing about wine, but I do know honey. Dick |
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