hist-brewing: Historical Wine Sweetening

Kirsty Pollock kirsty.pollock at mpuk.com
Fri May 26 08:03:05 PDT 2000

> -----Original Message-----
> From: owner-hist-brewing at rt.com [mailto:owner-hist-brewing at rt.com]On
> Behalf Of Karen Olson
> ----Original Message Follows----
> From: NeophyteSG at aol.com
> It's a common practice today to add sugar to "country wines," 
> but aside from
> meads and similarly honeyed brews, were historical/period 
> "country" wines
> sweetened?  Were they all-juice or did they add boiling water 
> as is common
> now?
> Shawn
> Well Shawn as one who does a lot more "country wines" and 
> meads,  I have a 
> problem with sweetening wines at the end of fermentation.  
> After all its not 
> that hard to figure out if it will be dry, or sweet or 
> inbetween. I do it by 
> tasting the fruit, and knowing how much I have on hand at the time.  
> Unscientific I know.
> But to answer your questions I hope, the recipes I have seen 
> in "a sip 
> through Time"  were both types.  I suspect it had something 
> to do with what 
> equipement was available.  I admit I'm not sure, its just 
> what I suspect.

I think Shawn meant at the must preparation stage, not at bottling. it was
the boiling water bit suggested that to me, seems to be talking about hot
extraction (which I don't like as it increases any pectin problems).


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