Adding more sugar for higher alcohol and sweeter drink?
Posted: Mon Jun 22, 2009 10:08 amIf I wanted to end up with a sweeter wine would I add more sugar up front, or
the regular amount up front, then after a few days add more?
How would this affect the alcohol content?
For example, using one of the standard recipes on the site, it calls for 1 cup
sugar. If I leave this for 7-10 days, then a few days in the fridge, my last
batch turned out on the dry side (and sour too for some reason). But I want to
end up with a sweeter product, something like the sweetness of grape juice but
with a kick.
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ORGINAL POSTER: robin
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the regular amount up front, then after a few days add more?
How would this affect the alcohol content?
For example, using one of the standard recipes on the site, it calls for 1 cup
sugar. If I leave this for 7-10 days, then a few days in the fridge, my last
batch turned out on the dry side (and sour too for some reason). But I want to
end up with a sweeter product, something like the sweetness of grape juice but
with a kick.
<=====================>
ORGINAL POSTER: robin
<=====================>