Alternative Sweeteners

[madSimonJ]

I've got a batch of Mango wine on the go at the moment that I've made from a supermarket mango pulp. Normally when a wine has finished fermenting, I add a bit of sugar, so that there's some sweetness in the final drink. I was thinking though, do I necessarily need to use sugar as the sweetener? Are there alternatives? I was even thinking I could add back a bit more mango pulp. Would that work?

 

[chewie]

You can use sugar, artificial sweeteners, more juice or shop bought wine sweetener, you do need to be 100% sure though that the wine is stabilised or else you will end up making bottle bombs if you add more fermentable sugars.

 

[BeerCat]

You can freeze juice and put it upside down to thaw. The syrup comes of first and is used to add flavour back to cider. Also seen something called wine conditioner which is liquid invert sugar. Honey is good.

 

[madSimonJ]

Thanks. If I were to add the mango pulp back in, would I need to worry about pulp settling out if the bottle stands for long? Same question for juice, I suppose.