I've been doing some research and plan to start making my own wine. I have a couple questions. My cousin currently makes wine and he thinks 2-3 lbs of sugar per gallon is too much (making it from juice). He says it will be be too sweet. If the sugar is going to turn into alcohol does it still sweeten the wine or does the fermentation take away it's ability to sweeten it?
Also are campden tablets necessary?
Thanks in advance for your answers. I'm sure I'll have plenty more questions to come once started
Also are campden tablets necessary?
Thanks in advance for your answers. I'm sure I'll have plenty more questions to come once started