If you add some kind of sweetener that is fermentable (table sugar, grape concentrate, maple syrup, honey, etc.) you risk an uncontrolled re-fermentation in the bottle, which is never fun. Already a member? Log In
The second and perhaps the most important reason is that if you’re doing your final rinsing with an acid blend that contains malic acid, you’re potentially releasing a food source for various bacteria into your equipment and into your cellar’s environment (like drains).