Ontario Fruit Explorers

["Helga and Bert Dunn" <helbert@idirect.com>]

Hello Tom
Have heard the term dosing used for what you suggest.
Small comment:
IMO the more often you 'open up' the wine to add sugar or anything else, the
more chances of a stray bad mould/yeast etc will drop in.
Cheers         Bert.

Bert Dunn   RR4 Tottenham   Ont    zone 4b
www.hardygrapes.tottenham.on.ca
THINK BLENDING, NOT VARIETALS

----- Original Message -----
From: "Thomas Olenio" <tolenio@sentex.net>
To: <labruscagrape@lists.ibiblio.org>
Sent: Monday, February 10, 2003 2:06 PM
> Hello All,
>
> Just bottled some Concord wine that I started on January 17th.
>
> It produced a nice dry wine, no cotton candy aroma and I am looking
> forward to see how it matures.
>
> I did add some acid blend, and adjusted the SG from 1.064 to 1.084.
> Otherwise, it was just very basic wine making.
>
> My only issue is that some of my wines are difficult to syphon because
> of trapped CO2 coming out of solution during syphoning.  It is my own
> fault as I do not use standard air-traps.  Instead of a bubbling
> air-trap I simply use a piece of plastic wrap with an elastic, during
> primary and secondary fermentation.  This holds back some pressure in
> the carboy, and all the CO2 does not come out of solution during
> fermentation.
>
> Adjusting SG....
>
> Does anyone use the technique of slowly adding sugar to a must over
> days/weeks when adjusting SG?  I just read a piece that suggests you
> take the initial SG and determine how much sugar is needed in total to
> reach your desired SG, then add small amounts of the sugar over
> days/weeks to the must.
>
> The theory is that by doing an initial SG adjustment for the total
> amount provides too rich a diet for the yeast, and a too active
> fermentation.  By slowly adding sugar over time you create a more
> natural environment for the yeast.
>
> Anyone do this?
>
> Later,
> Tom