re-sweetening bottled wine

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Bill B

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I know this has been asked before, but I cant remember or find the thread, but if a wine has been bottled (3 weeks) can I open these bottles adjust the sweetness again then re bottle? 1/4 tsp K-Meta 2.5 tsp sorbate added prior to bottling. Would I have to add more K-Meta and sorbate ? Whats your thoughts.


Bill
 
We have several wines that we wished we'd sweetened a bit more.
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It really brings out some of the flavors better. You are not alone.
 
Somewhere I read that if you are uncertain as to how sweet the wine will be (aged) it is better to error in the direction of less sweetness. Because you can always add sugar to your wine but once in you can't remove it. (but exactly how does one add sweetness to an aged wine? Stir in a little sugar?? Would it disolve or sink to the bottom??)


IPWP...you say you wish you had sweetened it more because it brings out the flavors. I like the idea of more flavor.


JC
 
We have found that the sweeten wine seems to get sweeter with age. Also wines that we have put spice in seem to get stronger as they age. A light sweetening seems to bring out flavors in the wine. I've been putting 3 to 6 TBS of simple syrup to a gallon . Using Meta and Sorbate of course. It can all be a big experiment, but fun.
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We've stirred sugar into a glass of wine. I have a strawberry mead that just tastes bland until sugar is added. We learn as we go!
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I just added sugar to 20 bottles of a Cab/merlot blend that I added 16
bananas to during fermentation. After aging for 4 months, the
wine was super dry. I added 2 teaspoons to each and it's
fabulous. I opened the bottle, dumped in the sugur, put my
vacuvin on it and mixed each bottle until I saw the sugar was
disolved. Then I pumped the vacuvin until I received no more
bubbles.



The end result is better than expected. I suppose I need to
let these bottles sit for another month before handing them out.
 

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