When the wine has completed fermentation and it finishes at SG 1.000, can it be “sweetened” by adding the appropriate amount of a Light Corn Syrup? The ingredients of the syrup are: Corn Syrup, High Fructose Corn Syrup, Water, Salt and Vanilla. I read that a syrup will add a bit better taste than just more sugar. Thanks ThomasT
My suggestion would actually be to use wine conditioner to sweeten the wine. It is already packed with preservatives needed to hamper refermentation. It also tends to blend well flavor wise.
G’ day and thank you for the help. I have my first must working right now and cannot wait to the next step. ThomasT :mrgreen:
