Fining 355Yeah, gelatin is really powerfull and can strip a lot out of wine. Bentonite on the other hand is fairly gentle. Isenglbutt and aparkaloid are inbetween...
The best way that I have found to sweeten a fruit wine is to make a syrup of 1 pound of sugar to 1 cup water, cook unit the sugar is dissolved, cool and put into a jar. Arrange 3 cups (100 ml) each, label as 0, 1-4, 1-2. Add 1-4 tsp (1.25ml) syrup to cup labeled 1-4, add 1-2 tsp (2.5)syrup to cup labeled 1-2. stir then taste starting with the driest to sweetest. My wife and I taste and then usually fine tune slightly drier that what she liked as it seems to get slightly sweeter the next day when we reevaluate after the syrup is added to the whole batch (you can always add more if it is not sweet enough but can't take it out. I have not had to add more that 2.5 ml per 100 ml wine but started testing with more until I got an idea of how sweet I wanted the wine.
Example: 2.5 ml syrup to 100 ml wine = 25 ml syrup to 1000 ml wine = 475 ml syrup to 19,000 ml wine (5 gallons) if my math is correct.
Before I beginI have a plentiful supply of blackcurrants in the freezer, beetroot in the garden, a 1kg...
As Droopy stated you need to make sure that you add Potbuttium Sorbate (1-4 tsp per gallon or per product instructions) and sulfide at least a day ahead ( I have done it at the same time but have been lucky). Good luck
