Ok simple question. I'd like to brew a few girl party friendly bottles of wine for the lass.
Normal wines, full strength, but with sweetness somewhere between dessert and medium. So I'd like to achieve this by adding some form of sweetener that won't ferment.
So what I'm looking for is a few hints and tips.
1) What options do I have to sweeten my wines?
2) Based on a gallon demijohn, how do I work out how much would I add of the different sweeteners?
3) Is sweetening done in the last demijohn prior to bottling? Or is there a different time I'd be better off doing the sweetening?
Ideally I don't want something that will break down and taste artificial, so it needs to taste natural and stay that way.
Normal wines, full strength, but with sweetness somewhere between dessert and medium. So I'd like to achieve this by adding some form of sweetener that won't ferment.
So what I'm looking for is a few hints and tips.
1) What options do I have to sweeten my wines?
2) Based on a gallon demijohn, how do I work out how much would I add of the different sweeteners?
3) Is sweetening done in the last demijohn prior to bottling? Or is there a different time I'd be better off doing the sweetening?
Ideally I don't want something that will break down and taste artificial, so it needs to taste natural and stay that way.
