Hi All :-)
I need some advice. I'm just making a Cellar 7 Merlot 30 bottle wine kit and it's now at the clearing stage. Before adding the stabilisers I tasted it and it seemed very dry. I may want to back-sweeten it a little after clearing and I think it would taste better sweetened with grape concentrate rather than sugar syrup. Considering that potassium sorbate and sodium metabisulfite was part of the kit and added before clearing, would I need to add additional sorbate and metabisulfite after back-sweetening? And how much? I'd really appreciate any help. Thanks :-)
I need some advice. I'm just making a Cellar 7 Merlot 30 bottle wine kit and it's now at the clearing stage. Before adding the stabilisers I tasted it and it seemed very dry. I may want to back-sweeten it a little after clearing and I think it would taste better sweetened with grape concentrate rather than sugar syrup. Considering that potassium sorbate and sodium metabisulfite was part of the kit and added before clearing, would I need to add additional sorbate and metabisulfite after back-sweetening? And how much? I'd really appreciate any help. Thanks :-)