how can you sweeten a sour wine? it was made with fruit and the use of bleach and campdem tablets and fermented under sanitary conditions then under airlock.
what is it and how old is it?
If the wine is sour, it could mean that all the available sugar has been fermented into alcohol. The next step is to stabilize the wine by adding campden tablets (1 tablet per gallon) AND potassium sorbate (1/2 teaspoon per gallon)- this combination will stop any further fermentation from occurring.
Then backsweeten the wine by the addition of sugar (I use regular cane sugar). Don't dump undissolved sugar into the wine - stirring won't guarantee that it all dissolves. Instead, draw off a pint or two of wine into a sanitized container and add sugar to that. Stir like heck to make sure all the sugar dissolves. Then add this back into the batch of wine and stir it in good. Then taste. You might even let it sit for a day or two, then taste again.
It should go without saying at this point that if you didn't follow the first step to stabilize the wine, the addition of new sugar will cause new fermentation to occur, and the result won't be a sweeter wine, it will only result in more alcohol
I STRONGLY recommend that you add sugar a little at a time, say 1/4 cup per gallon. I've OVERsweetened several batches in my time. You can always backsweeten in stages, say two or three times over the course of a week or two. The trick is to be patient!
Good Luck and Enjoy!
Try making sugar syrup 1 cup sugar - 1/2 cup water bring to a boil then allow to cool. It is easier to get it to mix in and also use fruit concentrates. I really like the concentrates, I have saved 5 lb of peaches from my batch of peach wine and plan on simmering it down into a concentrate and adding some sugar to it and using it to sweeten with.
what are campden tablets and potassium sorbate? can u sweeten your cider without the use of them? i finished my first batch of cider and it was definetly alcoholic but it tasted super sour
no you have to use them to keep the yeast from just fermenting the sugar addition and they both have to be added together or it will cloud back up.
Campden Tablets are a solid form of potassium metabisulpite, which when added to wine, produces Sulhpur Dioxide (SO2), which is the winemaker's friend in keeping bacterial growth in check in finished wines.
In sufficient doses, it is used to kill off the existing yeast population in your wine, thus pretty much ending further fermentation.
Potassium Sorbate is a winemaking additive which prevents any surviving yeast from reproducing in the finished wine. Wines normally ferment to total dryness, ie, all the available sugars have been consumed by the yeast, converted to alcohol in the fermentation process. This leaves the wine without any residual sugars to give the finished wine a sweet taste; to achieve a sweet taste it is necessary to "backsweeten" the wine, ie, add new sugar after the wine is finished. The problem with this is that any surviving yeast in the wine will simply resume fermenting on the new sugar. The wine has to be "stabilized" through the addition of potassium sorbate.
Keep in mind, campden tablets (SO2) and potassium sorbate deliver a 1-2 punch to knock out the fermenting yeast, so one without the other may prove useless in properly stabilizing a wine prior to backsweetening.
It should be further noted that potassium sorbate doesn't have to be used in all batches of wine, only those which you apply backsweetening to.
If you prefer sweet wines, stock up on potassium sorbate, because you'll be using it a lot.
can i add suger to muskey dine and its 1 week old it was seperated and i stered it now it wont sepreat
you need to stabilize it first before sweetening. Also its a little early to stabilize wait another month.
Buy whatever fruit juice concentrate you like and mix it in your glass, as you drink it. It won't take much juice to sweeten and add some fruit flavor. It works great. For grape wine use grape juice concentrate. That has been reconstituted.