OK, I just bottled my first 4 batches of sweet wine(well, not counting kit
wines), and not exactly happy with them. Tasted good warm, probably even
better cool(2 sweet whites, one blush, one red), but wondering method y'all
use to judge how much to sweeten wine, and how much you put in on average,
if there is an average, or if not, some exmaples from particular recipes.
Recipes I bottled this weekend were two batches of Zucchini(think one using
Darlne's recipe and on eusing Jack's, but not sure without getting out
journal), one batch of Jack's Concord recipe, and one batch of Jack's Tinned
Cherry. I used 3/8C of sugar in each, as at time I was sweetening(a few
weeks ago, after stabilizing, gave time to stabilize, then time to make sure
sugar wouldn't start any further reaction), thought I remembered that as
number Darlene had mentioned she used on her Zucchini.

Oh, and working 1 gallon batches here. Haven't yet made anything bigger,
besides kits, though the canned blueberry and canned grapefruit recipes are
showing enough promise I will probably make a 6 gallon batch of each this
summer.

Thanks for the help everyone, sorry I haven't been around much lately.

Joel