Date: Apr-May 2005

4 result(s).

Flat & Sweet: Wine Wizard

MEMBERS ONLY

, QMy pear wine is watery and flat, I have already bottled it. Is there anyway to save it? It was my first attempt at winemaking and I don’t know what went wrong. The only thing I can tell you is that I made it from fresh fruit and followed all directions in my recipe.

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Do you know anyone who has used non-fermentable sweeteners like stevia for adjusting a wine post-fermentation?

MEMBERS ONLY

Dear Wine Wizard, Our local winemaker (at Galena Cellars) can detect potassium sorbate in wine, after it is used to prevent refermentation in sweetened-back wines. I’d like to substitute a non-fermentable sweetener for sucrose and am considering using stevia, a widely used sweetener in Japan. Although it is expensive, one needs only about 1/10 the

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Is there any way to save a flat and watery wine I made?

MEMBERS ONLY

Though making fruit-based wine is a little different from making grape-based wine, you always want to make sure you’ve got enough sugar, acid, tannin and aromatic and flavor compounds to result in a stable (over 10% alcohol), zippy (over 6.0 g/L total acidity) and flavorful beverage. The “numbers” are relatively easy to shoot for and

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Grape/Non-Grape Blending

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The first time I ever blended two wines was an exercise in ignorance. I had a dewberry wine that had beautiful color and clarity but tasted flat. I also had a blackberry wine that was deeply pigmented and very clear, but tasted quite sharp to me. (Today I would describe it differently — excessively malic

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4 result(s) found.