Wine Tips

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wine sweetening question?

once fermentation is done and i’m ready to sweeten the wine, is there a huge difference if i use sugar or sucralose (splenda) as a sweetener?

There’s not a huge difference unless you’re sensitive to artificial sweeteners…I can pick it out pretty easily where most people don’t. Sweeteners and I don’t get along well.

Even so, if you want sweet without the risk of starting the fermentation back up, sucralose will work. In fact, an number of fairly highly rated wines are using sucralose as a post-fermentation sweetener.

Sugar can be used, but it’s best only after you’ve added sulfites/campden tablets so you don’t run the risk of re-starting the fermentation.

How to Make a Wine From a Wine Kit: Part 5

Wine Conditioner/Sweetener 1 Liter Bottle Used to adjust sweetness of wine. Adds sweetness and body to finished wines. Use sulfites first. 500ml. and 1 Liter. Contains invert sugars and potassium sorbate. Bottle Size: 500 mL Bottle; 1 Liter Bottle….

Wine Conditioner/Sweetener 500 mL Bottle Used to adjust sweetness of wine. Adds sweetness and body to finished wines. Use sulfites first. 500ml. and 1 Liter. Contains invert sugars and potassium sorbate. Bottle Size: 500 mL Bottle; 1 Liter Bottle….

Potassium Sorbate – 1 oz. $1.79 Potassium Sorbate dissolves completely in wine to prevent yeast from fermenting. This product will not stop an active fermentation. It is typically used prior to bottling to prevent carbonating your wine. Use 1/2 tsp. per gallon. 1 oz. size….

Potassium Sorbate – 1 lb. $14.99 Potassium Sorbate dissolves completely in wine to prevent yeast from fermenting. This product will not stop an active fermentation. It is typically used prior to bottling to prevent carbonating your wine. Use 1/2 tsp. per gallon. 1 Lb. size….

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