hist-brewing: Adding sugar at bottling

PBLoomis at aol.com PBLoomis at aol.com
Tue Dec 7 11:35:30 PST 1999


In a message dated 12/06/1999 5:03:09 PM EST, ALBATRS890 at aol.com writes:

> 
>  Not to the glass. To the carboy, if you are brewing a still wine & 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.
>  
    Yes, but you miss the essential point.  He's adding sugar to the glass to 
adjust to the individual tastes of his customers.  He prefers it dry, and has 
already adjusted the jug to his own tastes.
    Scotti

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