2006-09-27 21:09:12 · 5 answers · asked by richie rich 2 in Food & Drink ➔ Beer, Wine & Spirits
Adding sugar will raise the alcohol content until you reach around 10-14% and then the alcohol will kill your yeast...the remaining sugar will leave it sweet, and any added sugar after that will make it sweeter.
Make sure you add the sugar and let it sit to ferment out. If you bottle too soon...*BIG BADDA BOOM*
2006-09-28 11:02:29 · answer #1 · answered by Trid 6 · 0⤊ 0⤋
Yes. If the wine was made with the recommended quantity of sugar to start with, is fully fermented out, and it is now too dry for your taste, you can add sugar. This should be done only after sterilising the wine (eg campden tablets), otherwise fermentation may begin again. Leave the wine in the demijohn for a further week or two to make sure fermentation is not starting again, as standard wine bottles are not designed to contain wine under pressure. You could divide the wine and add different amounts of sugar, eg dry, medium and sweet, if you may be sharing it with friends who have different tastes.
2006-09-27 21:28:41 · answer #2 · answered by Sangmo 5 · 0⤊ 0⤋
yes, but yo have to check the fermentation after that, because adding sugar will again can start fermentation. this quit risky
2006-09-28 05:31:20 · answer #3 · answered by sandeep k 5 · 0⤊ 0⤋
no.its better to take a gulp and put a spoon of sugar in your mouth.
2006-09-27 21:12:07 · answer #4 · answered by jigyashu 2 · 0⤊ 0⤋
NO
2006-09-27 21:46:20 · answer #5 · answered by Anonymous · 0⤊ 0⤋