Backsweetening and Specific Gravity

[GerardVineyard]

What should your SG readings be when backsweetening for Semi Dry, Semi Sweet and Sweet?

 

[BobF]

backsweetening should be to taste. Your taste. Once you have a particular wine sweetened the way you like it, check the SG so it's easier to replicate when you make the same wine again.

There are some general guides out there, but sweetness perception varies a lot for a given SG depending on acidity, body and other characterstics.

 

[Julie]

Like Bob says, to your taste but here is a gauge I had found online a while back. I backsweeten to my taste but when someone asks it's nice to to let them know it is is dry, semi, sweet or semi.

Dry <1.000
Med. Dry 1.000 -1.010
Med Sweet 1.010 - 1.020
Sweet 1.020 - 1.030
Dessert 1.030 - 1.040

This is just one gauge you will find others and each one's range is far different than the other one.

 

[wvbrewer]

I agree with Bob, I would backsweeten to taste and then record the reading for future reference.

 

[SarahRides]

I don't know if this is the right thing to do or not, but I don't usually even check the SG when I backsweeten, I just slowly add the invert sugar until it's at a level that I like.

 

[rob]

I agree with Sarah, I always add to taste and keep track how much sugar was added

 

[BobF]

I don't just add to whatever a past batch was. By knowing what a past batch's acid and SG levels were when finished, I can use math to calculate how much total sugar I will likely need to add.

I only add 1/2 of the calculated amount to start. Then half of the remaining half and so on until it's right.

It's just a lot easier (for me) to have a ballpark to shoot for when starting the process rather than approaching it blind every time.

It would be just as easy to track amount of sugar added rather than SG. I keep using SG b/c that's the way I started.

 

[GerardVineyard]

I can understand that it is to taste, just wondered how the degree of sweetness is figured when a bottle is labeled as such.

Julie had what I was looking for, Thanks.

 

[PCharles]

Benchmark For Sweetness Classification

I'm glad to see GV got his answer. It looks like Julie gave a good Benchmark For Sweetness Classification. Ballpark standards can be helpful with classification in a general sort of way.

I sweeten with brandy ... forget the sugar.

 

[Sirs]

I'm glad to see GV got his answer. It looks like Julie gave a good Benchmark For Sweetness Classification. Ballpark standards can be helpful with classification in a general sort of way.

I sweeten with brandy ... forget the sugar.

you sound like my kind of guy lol why waste good sugar when you can add flavor and alcohol ... lol

 

[countrygirl]

if this were facebook, i'd press the "like" button and the brandy backsweetening, lol....i will definitely try that!

 

[Daisy317]

I'm glad to see GV got his answer. It looks like Julie gave a good Benchmark For Sweetness Classification. Ballpark standards can be helpful with classification in a general sort of way.

I sweeten with brandy ... forget the sugar.

Do you also make the brandy? I haven't tried that yet.

 

[PCharles]

Re Brandy

I don't make brandy, but I've added some to my blueberry, strawberry, and Sherri. Their still bulk aging, but are mighty tasty.