5 years ago #1
papa
Guest

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.

Answer
5 years ago #2
bob1
Wiz
Blogs: 27
Forum: 6,878
Votes: 95

what is it and how old is it?

Reply
5 years ago #3
Winemaker123
Silver Member
Blogs: 0
Forum: 92
Votes: 1

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!

Reply
5 years ago #4
bob1
Wiz
Blogs: 27
Forum: 6,878
Votes: 95

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.

Reply
5 years ago #5
peter
Fresh Member
Blogs: 0
Forum: 3
Votes: 0

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

Reply
5 years ago #6
bob1
Wiz
Blogs: 27
Forum: 6,878
Votes: 95

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.

Reply
5 years ago #7
Winemaker123
Silver Member
Blogs: 0
Forum: 92
Votes: 1

Hello Peter!

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.

Reply
3 years ago #8
rick
Guest

can i add suger to muskey dine and its 1 week old it was seperated and i stered it now it wont sepreat

Reply
3 years ago #9
bob1
Wiz
Blogs: 27
Forum: 6,878
Votes: 95

you need to stabilize it first before sweetening. Also its a little early to stabilize wait another month.

Reply
2 years ago #10
Stan
Guest

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.

Reply
8 months ago #11
ron kohler
Platinum Member
Blogs: 1
Forum: 493
Votes: 1

Hi winemaker. I like your replyy but have one question. If I draw off a pint to back sweeten, would it hurt to heat up the liquid and then add the sugar, stir, let cool and put it back? thanx for the reply in advance,
Ron

Reply
8 months ago #12
ron kohler
Platinum Member
Blogs: 1
Forum: 493
Votes: 1

Bob1, where do u keep the sweetened liquid? Fridge or just a cool place?
Ron Kohler

Reply
8 months ago #13
Gambler72
Platinum Member
Blogs: 0
Forum: 410
Votes: 4

Just added a new post about back sweetening which may be of help

Reply
8 months ago #14
bob1
Wiz
Blogs: 27
Forum: 6,878
Votes: 95

fixing to go read Gamblers post but if its sweetend juice I freeze it.

Reply
4 months ago #15
Mike
Guest

I made white and red wine from California grape juice. It tastes bitter and acidity

Reply
4 months ago #16
bob1
Wiz
Blogs: 27
Forum: 6,878
Votes: 95

it may be young how old is it?

Reply
By entering this site you declare you are 21 or older, you read and agreed to its Terms, Rules & Privacy and you understand that your use of the site's content is made at your own risk and responsibility.
Copyright © 2006 - 2016 Drinks Planet