I had made 5 gal of Lambrusco a couple of months ago. When it was ready to
bottle I racked the wine into a 5 gal plastic bucket so as not to get any
fine lees at the bottom of the carboy. The SG was .990. I then added sugar
until the SG reached 1.002 And then bottled. I was wondering myself if
this was a good thing to do as I'm kinda new at this also. You think I
might have got too much air to the wine before bottling?
> The answer is .......
> As you can see there is no answer, it will be different for you then it is
> for me. It's all subjective. Here's what I do.
> At bottling time I bench test by adding different amounts of sugar water
> pre measured wine. (normally use splits so as to not waste much (we
> drink it all). Let it sit over night. (corked or sealed somehow) I let
> wife taste next day. (shes the one who likes it slightly sweeter.) When
> she picks one I note the sugar added, extrapolate for that batch volume
> add to wine at bottling. Of course I always bottle some dry and label
> accordingly as I like it dryer. She has found she has to look at my
> as she can always tell the difference!
> Note I add to the bottle not to the carboy as then you have to stir and
> quite possibly you will have a thin layer of sediment that may cloud a
> perfectly beautiful wine. BTW, dont forget to sulphite and sorbate if you
> are going to sweeten.
> > An other couple of weeks and my first batch of wine should be ready for
> > bottling. If I want a little sweeter wine(semi-sec) How much sugar
> > add and when should I add it??? My wine is a RJ Spagnols Grand Cru red
> > Bergamais in a 5 gallons carboy. So far I have followed the kits'
> > instructions to the letter.
> > Thanks in advance
> > Julien