Racked my wild cherry

[bandit081]

Racked the Wild Cherry last night, was at .998 way to dry for my liking.

Can anyone give me any advice on how to back sweeten, never done this before.

I added the C tabs last night, didnt need to fine it as it is crystal clear but I have never used stabilisers before , are these recommended.


Was a little sharp to, but hey so were the cherries! Was thinking of leaving it for 6 months or is this too long?

Thanks in advance !

 

[evanvine]

If it's any help, I sweeten my TC's with "Splenda".
I also Sulphite at 50ppm - mg/ltr SO2, any more and you will taste it!

 

[Moley]

.998 sounds on the medium side of medium-dry to me, but I don't know how you like your wines. For a country wine from fruits, 6 months is probably about right, and you could find by then that it's a lot more pleasing to your tastes.

Stabiliser (potassium sorbate) is useful for peace of mind, prevents bottle fermentation and popped corks. If you're going to back-sweeten, sorbate should be used. Also, at .998 it might not be quite finished, so you might want to make sure you've stopped it.

To sweeten, dissolve a couple of ounces of sugar in half a mug of boiling water and add that to your wine, or personally I use white grape juice, around 200ml usually seems about right to me.

 

[bandit081]

Excellent, thankyou very much fellas!

 

[evanvine]

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