hist-brewing: Adding sugar at bottling

[ALBATRS890 at aol.com]

Not to the glass. To the carboy, if you are brewing a still & have killed the 
yeast. You have tasted. you are ready to bottle.NOW! Take out a measured 
potion. and adjust the sweetness and acid. Now do the math. Dissolve in hot 
water bring it to a boil. Now add 3/4 of the water stir taste. I will adjust 
for sweetness & acid balance at this point. I do this for Meads & ciders 
since in apples the sugar & tartness varies from batch to batch.

Frank

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