how to sweeten a fruit wine?

how to sweeten a fruit wine?

Post by J Reite » Thu, 14 Dec 2000 22:31:20



Hello all,
   I am having fun making fruit wines, but am now faced with how best to
sweeten fruit wine. I would appreciate any information on your experiences
and if you could, please give information/dosages appropriate per gallon.
   In particular, is it better to use regular table sugar or fructose? What
is inverted sugar? And how do you invert sugar (without sounding like the
makings of a dumb blond joke)?
   Feel free to reply on or off list. Thanks.
Joanne
 
 
 

how to sweeten a fruit wine?

Post by southernw.. » Fri, 15 Dec 2000 02:06:16


Joanne,
Jack Keller's site tells how to sweeten a wine using Campden tablets
and sugar-water. Here's the link:
http://winemaking.jackkeller.net/qa.asp

However I use stabilizer(sorbate) to prevent refermentation. I dissolve
1/2 tsp of sorbate per gallon of wine the day prior to sweetening.

Table sugar is just fine. Invert sugar?? I remember hearing about it, I
think it's more common in Britain
SouthernWine

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how to sweeten a fruit wine?

Post by cb » Fri, 15 Dec 2000 05:26:13


If you add any sort of sugar product to the wine after fermentation
you have to make sure that it doesn't referment in the bottle.  Stray
yeast can come back to life and start eating the residual sugar.
Sorbate seems to be the popular choice to help insure that
refermentation does not start.

As for invert sugar, I found this on the web (All I remember is that
it has something to do with changing the molecular structure) ....

---------------------------------------------------------------------------------------------------------------------
How to make invert sugar (excerpted from "Homebrewing for Dummies")

Ingredients:

* 8 lbs. white cane/beet sugar
* 2 pints water
* 1 tablespoon (= 3 tsp.) citric acid

Directions:

1). Mix all ingredients in a large pot and heat to boiling (the
mixture will
foam, then turn a clear, golden color).

2). Cool then dilute in water to 1 gallon

1 pint of this liquid invert sugar = 1 lb. of granular sugar.

---------------------------------------------------------------------------------------------------------------------

-Chris

Quote:

>Hello all,
>   I am having fun making fruit wines, but am now faced with how best to
>sweeten fruit wine. I would appreciate any information on your experiences
>and if you could, please give information/dosages appropriate per gallon.
>   In particular, is it better to use regular table sugar or fructose? What
>is inverted sugar? And how do you invert sugar (without sounding like the
>makings of a dumb blond joke)?
>   Feel free to reply on or off list. Thanks.
>Joanne

 
 
 

how to sweeten a fruit wine?

Post by Lanzendoe » Fri, 15 Dec 2000 13:14:20


Hi Joanne,
    Have you ever thought about using an artificial sweetener? IM sure there
are many on this NG who would object,......but I have met with much success.
   Aspartame,Splenda,Sunett,Stevia........freedom-to-choose
                              Bob
Quote:

>Hello all,
>   I am having fun making fruit wines, but am now faced with how best to
>sweeten fruit wine. I would appreciate any information on your experiences
>and if you could, please give information/dosages appropriate per gallon.
>   In particular, is it better to use regular table sugar or fructose? What
>is inverted sugar? And how do you invert sugar (without sounding like the
>makings of a dumb blond joke)?
>   Feel free to reply on or off list. Thanks.
>Joanne

 
 
 

how to sweeten a fruit wine?

Post by jackkelle » Fri, 15 Dec 2000 13:05:48


Joanne and SouthernWine, the comments on my QA page (scroll down to
"Sweetening a Too-Dry Wine") says to first be sure the waine is
stabilized, then add Campden and sweeten with sugar-water.  I realize
now that I did not make that distinction very clear as I left out the
methods for stabilizing the wine.  However, if you will visit my page
on "Finishing Your Wine" at
http://winemaking.jackkeller.net/finishin.asp you will have the
complete answer.

Invert sugar is used for fermentation, not sweetening.  It is refined
sugar that has been converted into a form readily usable by yeast.  A
method for making small amounts is at
http://winemaking.jackkeller.net/sugarh2o.html.

Jack Keller, The Winemaking Home Page,
http://winemaking.jackkeller.net/index.asp

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how to sweeten a fruit wine?

Post by jackkelle » Sat, 16 Dec 2000 06:22:32


Bob, if you search this n.g. you'll find a thread I started around
October 22nd on Steevia as a sweetener.  I don't recall the thread
title, but it had "Steevia" or "Artificial Sweetener" in it (probably
the former because I don't think of Steevia as being artificial).

Jack Keller, The Winemaking Home Page,
http://winemaking.jackkeller.net/index.asp

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how to sweeten a fruit wine?

Post by John Keber » Sat, 16 Dec 2000 07:32:01




Quote:
> Bob, if you search this n.g. you'll find a thread I started around
> October 22nd on Steevia as a sweetener.  I don't recall the thread
> title, but it had "Steevia" or "Artificial Sweetener" in it (probably
> the former because I don't think of Steevia as being artificial).

> Jack Keller, The Winemaking Home Page,
> http://winemaking.jackkeller.net/index.asp

> Sent via Deja.com
> http://www.deja.com/

Had a heck of a time searching for the thread, but found it by doing a
power search in Deja for:

forum rec.crafts.winemaking

you should get a hit for subject "aspartaam?" (circa may 2000)
follow that thread.

John

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how to sweeten a fruit wine?

Post by J Reite » Sat, 16 Dec 2000 09:15:38


Thank you all,
   to all who wrote with information on how to sweeten a fruit wine. I have
a powerhouse of a raspberry wine that I want to bottle soon. I have checked
out  Jack Kellar's website and have found it of great use (thank you Jack).
I will let you all know how this turns out. I prefer to go natural when
sweetening my wines, so I will be sticking to sugar for now.
   My question is now, what about using fructose? Will that work too? Or
not? Thanks in advance.
Joanne Reiter
from the wild tumbleweeds of Albuquerque, New Mexico
Quote:

>Hello all,
>   I am having fun making fruit wines, but am now faced with how best to
>sweeten fruit wine. I would appreciate any information on your experiences
>and if you could, please give information/dosages appropriate per gallon.
>   In particular, is it better to use regular table sugar or fructose? What
>is inverted sugar? And how do you invert sugar (without sounding like the
>makings of a dumb blond joke)?
>   Feel free to reply on or off list. Thanks.
>Joanne

 
 
 

how to sweeten a fruit wine?

Post by Lanzendoe » Sat, 16 Dec 2000 12:01:16


Hi Jack
    Haven't forgot your last post on the subject,excuse the choiceof
words,_Stevia is anything but artificial and should not have been "grouped"
with Aspartame,Splenda,or Sunett  and to try and "right-a-wrong" may I
include a post from a Stevia product.
http://www.healthfree.com/herbgarden/stevia.htm
http://www.healthfree.com/herbgarden/sweetstevia.htm
       Awaiting the final word on Stevia,.......Bob
Quote:

>Bob, if you search this n.g. you'll find a thread I started around
>October 22nd on Steevia as a sweetener.  I don't recall the thread
>title, but it had "Steevia" or "Artificial Sweetener" in it (probably
>the former because I don't think of Steevia as being artificial).

>Jack Keller, The Winemaking Home Page,
>http://winemaking.jackkeller.net/index.asp

>Sent via Deja.com
>http://www.deja.com/

 
 
 

how to sweeten a fruit wine?

Post by benrot.. » Tue, 19 Dec 2000 23:11:48


Quote:
> My question is now, what about using fructose? Will that work too?
> Or not? Thanks in advance.

Sure that will work. Just remember that fructose tastes sweeter than
sucrose (for the same amount), so maybe use a bit less than you would if
you were using sucrose.

Ben
http://members.tripod.com/~BRotter

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