My method is a bit different, but along the same line of thinking. I take
equal amounts of sugar and water ie: 1 cup water to 1 cup sugar. I first
boil the water and while it is hot I add the sugar and stir it up real good
until it is a clear syrup. I don't boil this as you dont want to carmelize
the sugar and have an off taste. Cool the mixture next. Now I take a bottle
of dry wine and then I use a syringe to add a known amount of sugar syrup
mixture. A typical semi sweet dose is in the range of 25-40 ml per bottle.
This is dependant on several factors such as: is the wine truly "dry" or is
there residual sugar present, is it acidic and needing the addition of more
sugar to come into balance, personal preference etc. Another benefit of
individual additions is that you can make your wine several different
sweetness levels within the same batch. Or you can extrapolate the amount to
add to a whole carboy if you like.
Don't forget to sulphite and sorbate your wine together so as to not
create bottle bombs.
HTH John Dixon
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