detlion1643
Well-Known Member
When the time comes to backsweeten a cleared wine, I'm unsure how to best proceed. I've never attempted this before.
A little insight would be great and help set my fears of a ruined batch aside!
- Pop the airlock and add sweetening agent, waiting a couple days for sugar to dissolve? *Wouldn't this oxygenize the wine enough to cause problems
- Sweeten in bottling bucket? *Wouldn't this cause non-uniform sweetening across bottles
- Other method?
A little insight would be great and help set my fears of a ruined batch aside!
- Pop the airlock and add sweetening agent, waiting a couple days for sugar to dissolve? *Wouldn't this oxygenize the wine enough to cause problems
- Sweeten in bottling bucket? *Wouldn't this cause non-uniform sweetening across bottles
- Other method?