In the Cellar: Back Sweetening Wine

Sep 2023, ‪@InMyPurview‬ This is the second part to my grape and pomegranate wine making. I decide to back sweeten the wine with a non-fermentable sugar. Any sugar alcohol will work as in erythritol, xylitol, isomalt, or sorbitol. It ends with a semi-sweet range in taste. In this particular process I don't pasteurize my wine because I normally use a non-fermentable sugar so it doesn't start the fermentation process again.

If you use a fermentable sugar (powdered, refined, brown, corn syrup, or even honey) plan to pasteurize it to stop secondary fermentation, so you don't get a wine bomb (I had a few of those before I learned why). You will have to do your own research how to pasteurize. I am not going to get into the pasteurizing part if you use a fermentable sugar in this video.

The aroma is fantastic in this fermentation. It is a quick style wine made to be consumed at an early age and not aged. I will put it in a refrigerator until consumed. I am cold crashing it so it will also hinder any startup secondary fermentation. You can bottle it, but I am not adding anything to it like potassium sorbate to stabilize. Eva (my GSD) supervised the making of this video.

As always, enjoy all things In My Purview!