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Thank you, I’ll give it a try tomorrow.

Just a slight sweetness, not like a moscato, just an off dry Riesling. But it would work to keep a little concentrate back?

I would reduce the water as well, to maintain the water to concentrate ratio. I just had been reading that it might be better to sweeten with the same juice instead of using sugar water?

Thanks for the advice. If I was to use a purchased wine sweetener/conditioner any idea how much you would put in a 23 litre batch?

Hello, Just wondering about backing sweetening a 10L kit wine. I’m thinking of keeping a small amount of concentrate (500ml-1L) out of the fermentation, and re adding it after stabilization. Has anybody tried this? Will it work? Is that enough juice to hold back? Any input is greatly...