bmd2k1
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- Nov 18, 2017
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Looking for some feedback/insights/tips/tricks re Chaptalization when making wine from those with experience.
Up to this point I've held off on adding any granular sugars to any of my vinos or ciders -- I've only used frozen juice concentrates to increase SG.
However...just came across this article that seems to indicate adding granular sugar to the must pre-ferment doesn't result in as negative end product effects as I thought might happen. Here's the article:
https://winemakermag.com/technique/371-how-sweet-it-is-chaptalization
Your thoughts appreciated!
Cheers [emoji111]
Up to this point I've held off on adding any granular sugars to any of my vinos or ciders -- I've only used frozen juice concentrates to increase SG.
However...just came across this article that seems to indicate adding granular sugar to the must pre-ferment doesn't result in as negative end product effects as I thought might happen. Here's the article:
https://winemakermag.com/technique/371-how-sweet-it-is-chaptalization
Your thoughts appreciated!
Cheers [emoji111]