{"id":1666,"date":"2018-03-24T14:51:38","date_gmt":"2018-03-24T14:51:38","guid":{"rendered":"http:\/\/blog.juicegrape.com\/?p=1666"},"modified":"2018-03-24T14:51:38","modified_gmt":"2018-03-24T14:51:38","slug":"back-sweetening-like-a-pro","status":"publish","type":"post","link":"http:\/\/blog.juicegrape.com\/index.php\/2018\/03\/back-sweetening-like-a-pro\/","title":{"rendered":"Back Sweetening like a Pro"},"content":{"rendered":"<p>Oftentimes winemakers desire a slightly sweeter product than their fermentations offer. Rather than trying to halt fermentation early, leaving an unknown amount of sugar in the wine,\u00a0 it is a much more predictable and common practice to back sweeten the wines, adding sugar to the dry wine prior to bottling.<\/p>\n<p>Check out our LIVE feed of the class on <span style=\"color: #800080;\"><strong><a style=\"color: #800080;\" href=\"https:\/\/www.facebook.com\/MustoWineGrapeCoLLC\/videos\/10156149451983903\/\" target=\"_blank\">Facebook<\/a> <\/strong><\/span>for more info!<\/p>\n<p><strong><u>Back Sweetening White vs. Red Wines<\/u><\/strong><\/p>\n<p>One of the benefits of making your own wine, is being able to create a wine tailored to your specific tastes. Traditional \u201crules\u201d of dry reds can be forgotten as you create a wine designed for your palate. There are different steps to sweetening red and white wines to ensure success.<\/p>\n<p>&nbsp;<\/p>\n<p><strong><u>Red Wine<\/u><\/strong><\/p>\n<ul>\n<li><strong>Lysovin<\/strong>:\n<ul>\n<li>An anti-microbial to kill off any remaining MLF bacteria. Only targets gram-positive bacteria such as Lacto-bacillus (not Acetobacter).<\/li>\n<li>Prevents unfavorable interaction of sorbate and MLF bacteria (can cause geranium taint). <u>Must be applied one week before <a href=\"http:\/\/www.juicegrape.com\/Potassium-Sorbate-1lbs\/\" target=\"_blank\"><strong><span style=\"color: #993366;\">sorbate<\/span><\/strong><\/a> and sweetening<\/u>.<\/li>\n<li>Use 1.5g\/gal hydrated in 10 times its weight in water. Allow to sit for 45 mins.<\/li>\n<li>Do not stir too aggressively to avoid foaming. Stir into wine gently but thoroughly.<\/li>\n<li><strong>To calculate 10 times a product\u2019s weight in water<\/strong>:\n<ul>\n<li>Take amount in grams (Y) and multiply times ten (Y x 10=Z)<\/li>\n<li>Then take Z (in grams) and use an online calculator to convert into pounds.<\/li>\n<li>Then take Z in lbs and divide by the weight of one gallon of water (Z\/8.2 =A) A will be the amount of water needed to hydrate the product.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Sorbate<\/strong>:\n<ul>\n<li><a href=\"http:\/\/www.juicegrape.com\/Potassium-Sorbate-1lbs\/\" target=\"_blank\"><strong><span style=\"color: #993366;\">Potassium Sorbate<\/span><\/strong><\/a> will help prevent yeast from reproducing and refermenting the newly introduced back sweetening sugar.<\/li>\n<li>Make sure wine has been thoroughly racked and clarified before applying sorbate.<\/li>\n<li>Use 1gram\/gallon and dissolve in warm water.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Sulfite<\/strong>:\n<ul>\n<li>It is important to ensure that your <a href=\"http:\/\/www.juicegrape.com\/Potassium-Metabisulfite-1-pound\/\" target=\"_blank\"><span style=\"color: #993366;\"><strong>sulfite<\/strong><\/span><\/a> level is up to the suggested ppm for that varietal, contingent on that wine\u2019s pH value.<\/li>\n<li>Use the sulfite calculator on <strong><span style=\"color: #993366;\"><a style=\"color: #993366;\" href=\"https:\/\/winemakermag.com\/1301-sulfite-calculator\" target=\"_blank\">Winemaker Magazine\u2019s website<\/a><\/span><\/strong> to determine the correct sulfite concentration contingent upon your wine\u2019s pH.<u><\/u><\/li>\n<\/ul>\n<\/li>\n<li><strong>Fructose<\/strong>:\n<ul>\n<li>Fructose is the primary sugar found in fruits such as grapes, that is the best for back sweetening to provide a natural sweetness to the finished wine.<\/li>\n<li>Bench trials should be conducted to discern the level of sweetness preferred by the winemaker.<\/li>\n<li>Please see the attached sheet for back sweetening bench trial protocols. Once a level has been determined, use the following equation to determine the amount of fructose to be added.\n<ul>\n<li>Amount of gallons x 8.2lbs\/gallon = X (weight of wine)<\/li>\n<li>Use X multiplied by the percentage of residual sugar desired will yield the amount of fructose needed.\n<ul>\n<li>Ex: 100 gallons x 8.2lbs\/gal = 820lbs x 2% RS (.02)=16.4lbs of fructose needed.<\/li>\n<\/ul>\n<\/li>\n<li>Dissolve the sugar in as little hot water as possible. Mix into the wine via vigorous stirring or during a pump over.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><strong><u>White Wine<\/u><\/strong><\/p>\n<ul>\n<li><strong>Sorbate<\/strong>:\n<ul>\n<li>Potassium Sorbate will help prevent yeast from reproducing and refermenting the newly introduced back sweetening sugar.<\/li>\n<li>Make sure wine has been thoroughly racked and clarified before applying sorbate.<\/li>\n<li>Use 1gram\/gallon and dissolve in warm water.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Sulfite<\/strong>:\n<ul>\n<li>It is important to ensure that your sulfite level is up to the suggested ppm for that varietal, contingent on that wine\u2019s pH value.<\/li>\n<li>Use the sulfite calculator on <strong><span style=\"color: #993366;\"><a style=\"color: #993366;\" href=\"https:\/\/winemakermag.com\/1301-sulfite-calculator\" target=\"_blank\">Winemaker Magazine\u2019s website<\/a> <\/span><\/strong>to determine the correct sulfite concentration contingent upon your wine\u2019s pH.<u><\/u><\/li>\n<\/ul>\n<\/li>\n<li><strong>Fructose<\/strong>:\n<ul>\n<li><span style=\"color: #993366;\"><a style=\"color: #993366;\" href=\"http:\/\/www.juicegrape.com\/Fructose-2lb\/\" target=\"_blank\"><strong>Fructose<\/strong><\/a><\/span> is the primary sugar found in fruits such as grapes that is the best for back sweetening to provide a natural sweetness to the finished wine.<\/li>\n<li>Bench trials should be conducted to discern the level of sweetness preferred by the winemaker.<\/li>\n<li>Please see the attached sheet for back sweetening bench trial protocols. Once a level has been determined, use the following equation to determine the amount of fructose to be added.<\/li>\n<li>Amount of gallons x 8.2lbs\/gallon = X (weight of wine), Use X multiplied by the percentage of residual sugar desired will yield the amount of fructose needed.\n<ul>\n<li>Ex: 100 gallons x 8.2lbs\/gal = 820lbs x 2% RS (.02)=16.4lbs of fructose needed.<\/li>\n<\/ul>\n<\/li>\n<li>Dissolve the sugar in as little hot water as possible. Mix into the wine via vigorous stirring or during a pump over.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><u>Bench Trials for Back Sweetening<\/u><\/p>\n<ul>\n<li>Preparation of solution for bench trials:\n<ul>\n<li>Dissolve 40gm of Fructose into distilled water so final volume is 200ml<\/li>\n<li>100ml of solution contains 20gm Fructose which will raise RS of a gallon of wine by 1%<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><strong><u>\u00a0<\/u><\/strong><\/p>\n<p><strong><u>Bench testing:<\/u><\/strong><\/p>\n<ul>\n<li>50ml sample:\n<ul>\n<li>13ml = 0.1%<\/li>\n<li>65 ml = 0.5%<\/li>\n<li>3ml = 1.0%<\/li>\n<\/ul>\n<\/li>\n<li>100ml sample:\n<ul>\n<li>26ml = 0.1%<\/li>\n<li>3 ml = 0.5%<\/li>\n<li>6ml = 1.0%<\/li>\n<\/ul>\n<\/li>\n<li>375ml sample:\n<ul>\n<li>0ml = 0.1%<\/li>\n<li>0 ml = 0.5%<\/li>\n<li>0ml = 1.0%<\/li>\n<\/ul>\n<\/li>\n<li>750ml sample:\n<ul>\n<li>0ml = 0.1%<\/li>\n<li>0 ml = 0.5%<\/li>\n<li>0ml = 1.0%<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Oftentimes winemakers desire a slightly sweeter product than their fermentations offer. Rather than trying to halt fermentation early, leaving an unknown amount of sugar in the wine,\u00a0 it is a much more predictable and common practice to back sweeten the wines, adding sugar to the dry wine prior to bottling. Check out our LIVE feed [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":1669,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[1],"tags":[537,539,328,540,538],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/blog.juicegrape.com\/wp-content\/uploads\/2018\/03\/Back-sweetening.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9ZM5f-qS","_links":{"self":[{"href":"http:\/\/blog.juicegrape.com\/index.php\/wp-json\/wp\/v2\/posts\/1666"}],"collection":[{"href":"http:\/\/blog.juicegrape.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/blog.juicegrape.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/blog.juicegrape.com\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/blog.juicegrape.com\/index.php\/wp-json\/wp\/v2\/comments?post=1666"}],"version-history":[{"count":2,"href":"http:\/\/blog.juicegrape.com\/index.php\/wp-json\/wp\/v2\/posts\/1666\/revisions"}],"predecessor-version":[{"id":1668,"href":"http:\/\/blog.juicegrape.com\/index.php\/wp-json\/wp\/v2\/posts\/1666\/revisions\/1668"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/blog.juicegrape.com\/index.php\/wp-json\/wp\/v2\/media\/1669"}],"wp:attachment":[{"href":"http:\/\/blog.juicegrape.com\/index.php\/wp-json\/wp\/v2\/media?parent=1666"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/blog.juicegrape.com\/index.php\/wp-json\/wp\/v2\/categories?post=1666"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/blog.juicegrape.com\/index.php\/wp-json\/wp\/v2\/tags?post=1666"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}