Sweeting Red Wine After Malo

[Scott S]

I'm looking to sweeten a cab franc/cab sauvignon blend and want to prevent renewed fermentation.


As I understand, if potassium sorbate is present during malolactic fermentation a geranium order can develop. Is itokay to add potassium sorbate to red wine that has undergone malolatic fermentation after it has been cleared and racked?

 

[grapeman]

The only way it is safe to add it after malo is if you sterile filter the wine to remove ALL of the bacteria. If there is any left at all and the sulfite levels drop sothe bacteriacan multiply, it WILL form geraniol and your wine will be toast! It will consume the sorbate and the geraniol is a byproduct. A simple filteration is not adequate. The setup for sterile filtering will cost hundreds of dollars and may still be ineffective. I would not try to add the sorbate!

 

[Wade E]

I agree so to do this youll need to filter the wine with a .45 micron filter set up.

 

[grapeman]

If you go with a .45 micron filter, it needs to be an absolute .45 microns and not one that filters out 95% of particles that size. Anything passing through could initiate the process (although not likely).

 

[Scott S]

Thanks. At this stage, are there any other options for sweetening my wine?

 

[grapeman]

Cab Franc and Cab Sauv are typically not sweetened. Why do you want it sweetened?


You could try adding some everclear to raise the % ABV. The extra alcohol can help trick the tongue into thinking it is sweeter than it is.

 

[Wade E]

Glycerin is used to enhance body of a wine and adds sweetness.

 

[Scott S]

The acidity is a little high, even after malo. I like the everclear idea and will sampletest. Appreciate your help appleman!

 

[Waldo]

Might just try sweetening each bottlea little just before you drink it too.

 

[Randoneur]

Has anyone used artificial sweeters, like stevia???

 

[Dean]

Stevia will turn very bitter in alcohol after about 4 to 5 months. Glycerin will also do the same thing. The best way to sweeten at this point is with higher alcohol, or by the glass as it's poured.