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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Old 20-10-2003, 04:33 AM
Maurice Hamling
 
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Default Adding Suger { melted or as is }

Winemakers

I have always melded down the sugar by heating up some of the must or
in the amount of water to be added to the must. I have been told that I
have been wasting my time doing it this way. What is best,?? What do the
Winery's do ??.

Moe




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Old 21-10-2003, 12:15 AM
Frank from Deeeetroit
 
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Default Adding Suger { melted or as is }

The elders at our church (first generation Hungarian immigrants) add sugar
by heating must. They say, "this is how they do it in the old country."
Their wine turns out fine. How the winery's do it is probably a different
story.

Frank from Deeeetroit



"Maurice Hamling" wrote in message
news:[email protected]
Winemakers

I have always melded down the sugar by heating up some of the must

or
in the amount of water to be added to the must. I have been told that I
have been wasting my time doing it this way. What is best,?? What do the
Winery's do ??.

Moe





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Old 21-10-2003, 01:08 AM
J Dixon
 
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Default Adding Suger { melted or as is }

Ray,
I dont add any water to my grape wines as a general rule and dont
really recommend it most of the time. The exception I make is on the
finishing end at bottling time when I will make up a sugar syrup out of
approx 50 % sugar 50% water. Heating the must can also potentially lead to
off flavors as well. When I need to add sugar I just pour it in and stir it
until it is disolved. Not detrimental to a non fermented must which is in
need of Oxygen to get fermenting well anyways. The only problem I ever had
was when I didn't make sure all of the sugar was in solution and took the
Brix reading which read lower than expected so I added more sugar. The next
day I took the reading again and it was obviously higher than planned so a
lesson was learned. I do know that some wineries just pour it in and then
stir by manual methods (think boat oar) or by pumping, but not sure what the
general commercial consensus is on it though.HTH
John Dixon
"Frank from Deeeetroit" wrote in message
...
The elders at our church (first generation Hungarian immigrants) add sugar
by heating must. They say, "this is how they do it in the old country."
Their wine turns out fine. How the winery's do it is probably a different
story.

Frank from Deeeetroit



"Maurice Hamling" wrote in message
news:[email protected]
Winemakers

I have always melded down the sugar by heating up some of the must

or
in the amount of water to be added to the must. I have been told that

I
have been wasting my time doing it this way. What is best,?? What do the
Winery's do ??.

Moe









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