Sweetening my Wine

[joeswine]

Pics

THANKS I'LL TRY IT

 

[Gussman]

My kit wines are coming out fantastic. My wife went on a Carnival Cruise to the Bahamas and took some of my wine. The cruise-line normally charges an uncorking fee, but when the maitre-d, tasted the wine, he waived the uncorking fee and ask for more. LOL...
Thanks to everyone who submitted a reply to this thread. I love "brainstorming" with fellow winemakers.





You can tell a tree by the fruit it bears. KJB Book of John!

 

[Gussman]

Adding Sugar

OK, I'd like some feedback on adding sugar. There are three ways that come to mind , and I'm wondering which way has been most successful for others. One, add sugar as the water boils. Two, let the water boil first and then add the sugar. Three, add straight sugar to the stabilized must.
Thanking everyone in advance for your feedback.

Treat the vine like a man, the Wine, like a lady.

 

[cmason1957]

Warm about half as much wine as sugar, add the sugar. Stir until sugar fully integrated add back to wine. Don't boil.

 

[Gussman]

Glycerin

Thanks for the reply. Has anyone tried glycerin to sweeten? How about Corn Sugar vs Cane Sugar. I guess I'm looking for the "Holy Grail" of sweeteners to back sweeten, when in reality, I know it is a matter of personal taste?

 

[Gussman]

Boiling and Sugar

I started a 5 gallon Elderberry Must yesterday and threw the yeast (24 hours later) this morning. Every thing has been done according to my routine, except, that I brought my Pure Water to a boil (204-212 F) and then added my sugar as it boiled. The water cleared quickly and there wasn't any sugar residue anywhere. I let the must cool a little (?) and added all the chemicals per my recipe (my S.G. 1.084)(brix 25.74). I'll document this batch of must and see how much difference adding the sugar after the water boils vs adding the sugar while it boils??? I'll keep everyone updated as it ferments.


Wine is GOD'S gift to Mankind.

 

[Floandgary]

Ask any cook,,,,, warming a liquid (not necessarily to boiling) helps insure a more complete dissolving of solid additives. A caution to observe tho is that too much heat can be deadly to some yeasts!

 

[Gussman]

Dissolving Sugar

Hi FloandGary,
I boil my water to 204-212 degrees. I add the sugar while it boils. I then add my sugar water to the primary and pour over fruit (if I use fruit) or juice. I let the mixture cool, and then add my chemicals as per my recipes. I only add the yeast after the water cools. ( Oh, did I mention I add several drops of fresh lemon juice to the boiling sugar water? ) I am very meticulous when it comes to adding chemicals, yeast, water etc., at only the right time, every time, according to my recipes that I have used for 14 years. It appears that by adding the sugar after the water starts to boil, has had an affect on the start of the fermentation (It started quicker this time= 10 hours?). I don't know? This is an experimental ongoing process and I've have to make many batches, compare notes, and see if it was really better adding the sugar after the boil , or during the boil. Right now, I'm leaning towards, After the boil?
Thanks for the feedback.

 

[joeswine]

Simple syrup a key tool

they call it simple syrup for a rea
Simple syrup

simple syrup is a key component in wine making weather your boosting the alcohol level or doing a capitalizations process (same thing) or just back sweetening at the finish ,simple syrup is fundamentally a more assured way to go and the process is simple this is a tool every wine maker should have available in his or hers tool box.
To make Simple Syrup We use Pure Can Sugar Only.
Simple syrup is a 2 to 1 blend (2 parts sugar, 1 part water)
We use ball jars as a measuring device because that is what I store it in.
So, this batch was 4-to-2 blend. (4 ball jars sugar, 2 ball jars water)
which equates to 4 full ball jars of simple syrup ready to use anytime.

First:
-Measure out sugar to water ratio.
-Next, add sugar to a large metal pot.
-Now is a good time to take the ball jars and place them in the sink in a tray and have your lids ready and your hot mittens (cooking gloves, whatever you call them!)
-Make a well in the center, then dump the water into the well and stir until blended (not disolved yet.)
-Next, turn the heat up to high. Stirring frequently until you see it start to clear a little with a light foam on top. Once you see this, you want to stir it constantly. It will go from simmer to rapid boil almost instantly when it's ready to go. Continue to stir, being careful to NOT GET ANY ON YOU! It will take your skin off, it's very HOT!
-With a metal spoon you should see through the simple syrup just like water, it will be clear. You will know you are done when this happens. (It will be at a hard boil when this happens.)
-You should already have your ball jars clean and ready to go. I place mine in a tin tray in the sink and fill the tray half way up w/ water. I place a wide mouth funnel inside the jars and take the boiling hot simple syrup and CAREFULLY fill the ball jars. Use your mitten and put the lids and rings on the jars and tighten them up. Turn the cold water on them and allow it to run in the tray. The process of the water cooling down the simple syrup will cause a vacuum in the jars and you will hear a "POP!". This will seal your ball jars and by the morning they will be cool and ready for you to handle. This simple syrup will stay good indefinitely.

This is how I make simple syrup. Another tool in the toolbox.

son, follow my flow.

 

[Gussman]

Making Simple Syrp

Thanks Joe's Wine,
Very informative, and I can gleen some very important information from what you just gave me. Awesome reply and I thank You.

 

[Gussman]

Simple Syrp Secrets

I've been researching and searching for a "perfect" simple syrp recipe and I've received many great suggestions and information from my fellow wine makers. I have come upon a process in what I believe is a fantastic way to make simple syrp, and it is definitely the best way I've found in the 14 years I've been making wine. I will not disclose what I've found in my search, but I will give all my WMT friends a hint. When your simple syrp is the color of a light, light yellow "urine", you are nearing what I believe is the perfect syrp.
Wow! And I thought it was "Simple?"

 

[sour_grapes]

I will not disclose what I've found in my search

Ummm, why not?

 

[Gussman]

Sweetening Sugar

Putting sugar on any kind of flame will burn or taint it. Thus, I have chosen not to subject my sugar to direct flame thru a hot pot with no water inside. What I have chosen to do, is boil the water(pure water not tap) right up to( but not boiling) the range of 209-211 degrees + - degree. I then systematically add the desired amount of sugar( 1 3/4 to 2 cups per gallons Pure cane sugar) little by little (stirring constantly) until ALL the sugar has been dissolved. I look for the light, light, light yellow color (this is good). If I see sugar traces/tracks on or in the water, I add more water, little by little. You can saturate your water with too much sugar and it won't dissolve completely so be sure to balance your measurements 2 parts sugar to one part water
+ or -. The color is a good indication you are where you need to be.Note: Be sure to use a quality Stainless Steel pot with a good thick bottom. I let my sugar cool to the 75-80 degree F temperature and then add it while stirring gently. I Check the specific gravity according to my recipe specification, and AirLok. Good Luck.

 

[sour_grapes]

Well, thanks for reconsidering your decision not to share!

 

[jayhkr]

Great info, thank you for sharing!