Back sweetened wine sugar not dissolving

[DragonTail]

Been back sweetening wine for a while now by directly adding sugar and using a paddle and drill to stir. Never any problems until now. Recently I added sugar to a concord wine, and a few days later I noticed it in the bottom of the carboy. Applied the paddle again and I see a fine while swirl in the wine. I am wondering why is this not dissolving when all the other ones I did worked fine? I assume the only way to fix this is just rack it off and leave the sugar behind?

In the future should I be making a concentrate sugar solution? That provides it's own challenge because it is adding liquid. Is powdered sugar a viable solution?

 

[winemaker81]

Are you using granulated table sugar?

How much did you backsweeten? I ask this as if you're adding a LOT of sugar, it's possible to exceed the wine's capacity to absorb it. I suspect this is not it, but it provides a data point.

Are you positive the sediment is sugar and not lees?

When backsweetening, I pour the sugar in a thin stream while stirring, and have never had a problem with the sugar dissolving. However, I tend to backsweeten lightly in comparison to other folks.

 

[Raptor99]

We each have different methods. I make simple syrup (2:1), and use a 60 ml plastic syringe to measure it out and add it to the wine.

 

[TCPT18]

Been back sweetening wine for a while now by directly adding sugar and using a paddle and drill to stir. Never any problems until now. Recently I added sugar to a concord wine, and a few days later I noticed it in the bottom of the carboy. Applied the paddle again and I see a fine while swirl in the wine. I am wondering why is this not dissolving when all the other ones I did worked fine? I assume the only way to fix this is just rack it off and leave the sugar behind?

In the future should I be making a concentrate sugar solution? That provides it's own challenge because it is adding liquid. Is powdered sugar a viable solution?

Another option is to take somw wine into a blender, add the sugar and give it a buzz. you may need to add in batches depending on amount added. if it does not completely mix the granules remain in blender not your carboy.

 

[winemaker81]

Another option is to take somw wine into a blender, add the sugar and give it a buzz. you may need to add in batches depending on amount added. if it does not completely mix the granules remain in blender not your carboy.

Unfortunately, this will introduce O2, far more than just stirring.