Use wine conditioner instead. Just do a google search for wine conditioner and
you can find a number of places that sell it. Here's one description below. I
can vouch it works well. Just pour a little to taste in your wine.

"A special blend of invert sugar which has the advantage of a more intense
sweet taste than household sugar. Contains a stabilizer to inhibit
refermentation. Reduces aging time in your wine. Usually 2-4 oz. per gallon"




>Well, finally after 2 freeze and thaw cycles my plum wine from last summer
>has cleared. Due to late rains last year the fruit was high in water, low
>in sugar and high in acid. I will need to sweeten it up a little.
>
>Any recommendations on what to use? Table sugar, corn sugar?
>

I started a plum wine about 2 years ago, and bottled it last December. I
fermented it totally dry, and sweetened it with plain old sugar. It's quite
good. Although I might try that wine conditioner that someone else
suggested, sugar has worked fine for me. My next plum batch, however, I
plan to sweeten with brown sugar to get that molasses taste added to it.
Should be good.


"Frank J. Russo" > wrote in message
ink.net...
> Well, finally after 2 freeze and thaw cycles my plum wine from last
summer
> has cleared. Due to late rains last year the fruit was high in water, low
> in sugar and high in acid. I will need to sweeten it up a little.
>
> Any recommendations on what to use? Table sugar, corn sugar?
>
> Frank
> Havelock, NC
>
>

You can certainly use wine conditioner as suggested, but plain table
suger inverts on it's own it a day or so in an acidic environmet like
wine. Boiling a slurry and adding citric takes that time down to
less than 30 minutes. If table sugar is used add potassium sorbate at
the level recommended by the package. (Most wine conditioner is just
sugar of some sort with sorbate added, it's a generic term like 'acid
blend'. Everybody makes it a little differently.

Either way a trip to a winemaking supply shop is probably a good idea.
If you do decide to use sugar and sorbate, just remember the sorbate
has a limited shelf life, usually 6 to 8 months.
Regards,
Joe


4nospam (Insprucegrove) wrote in message >...
> Use wine conditioner instead. Just do a google search for wine conditioner and
> you can find a number of places that sell it. Here's one description below. I
> can vouch it works well. Just pour a little to taste in your wine.
>
> "A special blend of invert sugar which has the advantage of a more intense
> sweet taste than household sugar. Contains a stabilizer to inhibit
> refermentation. Reduces aging time in your wine. Usually 2-4 oz. per gallon"
>
>
>
>
> >Well, finally after 2 freeze and thaw cycles my plum wine from last summer
> >has cleared. Due to late rains last year the fruit was high in water, low
> >in sugar and high in acid. I will need to sweeten it up a little.
> >
> >Any recommendations on what to use? Table sugar, corn sugar?
> >

My gravity was .998 So I went to my local Home Brew Shop and bought
Glycerin and the Wine Conditioner. Got the gravity up to 1.008 and the
sweetness also.

Thanks
Frnak

My one and only attempt at wine was a plum and I also fermented till dry
and then added some honey to taste just before bottling and it turned out great.


"Matthew Givens" > wrote in message
ink.net...
> I started a plum wine about 2 years ago, and bottled it last December. I
> fermented it totally dry, and sweetened it with plain old sugar. It's quite
> good. Although I might try that wine conditioner that someone else
> suggested, sugar has worked fine for me. My next plum batch, however, I
> plan to sweeten with brown sugar to get that molasses taste added to it.
> Should be good.
>
>

"George" > wrote in message
...
> My one and only attempt at wine was a plum and I also fermented till dry
> and then added some honey to taste just before bottling and it turned out
great.
>

Which begs the question: Why have you not made it again? Don't you know
that, by the Winemaker Law" all wines receiving the designation of Great
must be made again? The Winemaker Police will be on their way.
;o)
Ray