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Wine conditioner
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Walter Venables
Jun 16, 2006, 10:22:56 AM6/16/06
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Has anyone made there own wine conditioner like the stuff you buy? If so
what portions of sugar, water and stabilizer do you use?
what portions of sugar, water and stabilizer do you use?
Joe Sallustio
Jun 18, 2006, 6:13:16 PM6/18/06
to
Walter,
I never use it, I add sugar to taste and use fresh sorbate at around
1.3 g/gallon (1/2 teaspoon). The amount of sugar you use does not
matter, sorbate inhibits yeast budding so if the wine is still you are
OK. I would like to get away from sorbate use but am not there yet.
I never use it, I add sugar to taste and use fresh sorbate at around
1.3 g/gallon (1/2 teaspoon). The amount of sugar you use does not
matter, sorbate inhibits yeast budding so if the wine is still you are
OK. I would like to get away from sorbate use but am not there yet.
Joe
Ray Calvert
Jun 19, 2006, 5:27:12 PM6/19/06
to
The idea of a wine conditioner with both sugar and sorbate makes no sence.
You need a certain about of sorbate that depends on the volume of the wine
you are treating. You need a certain about of sweetner to give the wine the
taste you want. The two have no relationship. If you use a comercial
conditioner or make your own you are likely to use too much or too little
stabilizer or end with wine that is too sweet or not sweet enough. Just use
them separately. Add the right amount of sorbate and then sweeten it to
taste.
You need a certain about of sorbate that depends on the volume of the wine
you are treating. You need a certain about of sweetner to give the wine the
taste you want. The two have no relationship. If you use a comercial
conditioner or make your own you are likely to use too much or too little
stabilizer or end with wine that is too sweet or not sweet enough. Just use
them separately. Add the right amount of sorbate and then sweeten it to
taste.
Ray
"Walter Venables" <wven...@charter.net> wrote in message
news:K8zkg.4$Ig...@fe06.lga...
pp
Jun 20, 2006, 12:20:32 PM6/20/06
to
Joe Sallustio wrote:
> Walter,
> I never use it, I add sugar to taste and use fresh sorbate at around
> 1.3 g/gallon (1/2 teaspoon). The amount of sugar you use does not
> matter, sorbate inhibits yeast budding so if the wine is still you are
> OK. I would like to get away from sorbate use but am not there yet.
>
>
> Joe
>
Joe:
I also want to get away from sorbate but am not there yet - hopefully
next season! In the meantime, here is a good article that has allowed
me to reduce the amount of sorbate used significantly, and more
importantly, to the levels where I don't find it objectionable:
http://www.bcawa.ca/winemaking/sorbate.htm
I believe the original source of this info is Peynaud's Knowing and
Making Wine.
Pp
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