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.

 

[DragonTail]

Definitely not lees. Wine was clear and sediment free for weeks.

2 1/4 cups for 6 gallons.

Used a small funnel but was not a thin stream. Have done this before with no problems. But I do not think I have ever added this much sugar to any wine I made before.

Guessing I need to rack it off and if I want it sweeter I would have to add it as a simple syrup.

 

[Raptor99]

Guessing I need to rack it off and if I want it sweeter I would have to add it as a simple syrup.

That sounds like a good plan. If you like the taste, you are done. If not, add some simple syrup, a little at a time, until it reaches the level of sweetness that you want.

The perceived flavor/sweetness of wine varies quite a bit depending on what you have had to eat or drink over the last 30 minutes or so. I usually let the finished wine sit in the carboy for an hour or two, and then taste again. In the past I have sometimes bottled too quickly, and then wished I had taken a little more time for final adjustments.

 

[Rocky]

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.

On the rare occasions I back sweeten (e.g. making a Port or dessert wine), I do the same thing. I assume you dissolve the sugar in water over low heat. Anyway, I do. To clarify, my 2:1 ratio is two parts sugar to one part water.

 

[Raptor99]

I assume you dissolve the sugar in water over low heat. Anyway, I do. To clarify, my 2:1 ratio is two parts sugar to one part water.

That's what I do.