Does back sweetening moderate after adding?

[DaveMcC]

I overshot my calculation for adding some sugar, but just by a bit. Will the overall sweetness disperse over time? A sample of the wine I added sugar to seemed a tad too sweet initially, but after sitting for 2 weeks seems better. Looking for collective experience, perceptions, and observations. Thanks.

 

[ratflinger]

Should somewhat. I make my ports a little brighter and they are generally spot on in a year.

 

[DaveMcC]

Thanks so much. That's what I was hoping.
D.

 

[Rice_Guy]

On a number basis, I would not expect that the gravity on a shelf stable wine to change.

Sweet taste will depend on what was eaten prior to the sample. If you stage high sugar foods this over sweet one could feel proper. Another trick could be to sprinkle acid blend in the glass to balance the sweetness feel. ,,, If you are close to optimum you are good enough! I have seen that a bench trial will have different “best” taste if you resample several times over a 24 hour period.
Sweet is a personal preference, many folks in the vinters club will pick a best balanced which is dryer than my wife or kids would.

 

[salcoco]

fruit wines will normally increase in sweetness over time. can be expected for your wine

 

[winemanden]

fruit wines will normally increase in sweetness over time. can be expected for your wine

I don't think fruit wines actually get sweeter over time? I think they just taste that way because the other elements in wine ( tannins, acid etc.) smooth out, or decrease through the aging process.

 

[sour_grapes]

It may depend on what form of sugar you added. If you used sucrose (table sugar), conventional wisdom is that, over time, the disaccharide will separate into two monosaccharides (fructose and glucose). The result is a sweeter taste.