How To Back Sweeten Wine In A Proper Way

How To Back Sweeten Wine In A Proper Way?

A perfectly dry wine can be back-sweetened to become either an off-dry or a sweet wine. This is only one of the numerous methods for creating a sweet wine.

How to back sweeten wine in a proper way? Add sugar or unfermented grape juice is the most frequently method to back sweeten wine. I mean by “finished” fermented and stable.

Please read on for more detailed information.

What Is Back Sweeten Wine?

Wine that has finished fermenting and been stabilized can simply be back-sweetened by adding a sweetener to it.

The amount you add will vary greatly depending on the type of wine you’re working with, how dry it got, and how you want the finished product to taste.

You can add very little to an *incredibly* dry wine to simply soften the edge while still leaving it as a dry wine.

You can add a reasonable amount to some wines to enhance the flavor; in our experience, this is particularly important with lighter-colored non-grape wines.

Unless you add a little sweetener, many fruit-based wines really don’t taste like anything.

The tasteless wine suddenly takes on the flavor of strawberries, peaches, watermelon, or whatever fruit it originally contained after being given a little sugar!

To create a very sweet dessert wine, you can add a fair amount of sweetener.

You could also bottle some dry, add some sweetener to the carboy, bottle some semi-sweet, add more sweetener, and bottle some as a dessert wine. This allows you to make multiple “different” wines from a single batch.

How To Back Sweeten Wine In A Proper Way
How To Back Sweeten Wine In A Proper Way

How To Back Sweeten Wine?

Prior to back-sweetening your wine, you should choose the appropriate sweetening method. There are several options available.

Add Sugar

Add Sugar
Add Sugar

Of course, you can add more sweetness using the original sweetener. Granulated sugar would be required for a lot of our wines.

This would refer to honey if you were making mead.

Brown sugar, molasses, maple syrup, or even a combination of these ingredients may be used when making cider.

A fully fermented dry wine will frequently have sugar added to it to make a sweet wine by novice winemakers. Although it works, there are problems with the wine and sugar flavors.

Since the sugar was not a byproduct of the grape and was added after the wine had finished fermenting, it does not entirely blend into the wine’s flavor profile. Instead, you’ll sip on a sweet wine that actually tastes of table sugar.

In order to better blend the flavors of the wine and the sugar, back-sweetened wines can be aged. But this has its limitations. There are many people who can distinguish the flavors of table sugar in wines that have been sweetened in this way.

If you’re interested in experimenting, start with just one glass of wine. Draw a sample wine glass with a wine thief. Next, gradually add table sugar while tasting after each addition.

If you like what you taste, continue to sweeten your entire batch. If not, take into account serving your wine dry.

Unfermented Grape Juice

Unfermented Grape Juice
Unfermented Grape Juice

Some people like to add fruit juice or frozen fruit juice concentrate to wine to make it sweeter. When it comes to grape wine, this is particularly regarded as the “proper” way to do it.

Although I can understand the appeal, we don’t usually take this route. Fruit juice will enhance flavor in a way that sugar that has been diluted will not.

But it also means having the juice you want on hand, and that’s not what we usually talk about. To be honest, we’re a little bit lazy when it comes to such things, and sugar is quick and simple.

If you are adding juice, two suggestions:

  • Use the same juice you used to start, or at the very least, at the same time. Grape juice is used in grape wine, apple juice in apple cider, etc.
  • Before adding juice to wine, make sure all naturally occurring yeast has been eliminated from the juice. This could entail using juice that has already been stabilized or simmering it briefly to remove any remaining yeast.

Read about Can You Mix Wine With Juice?



Homebrew supply stores offer glycerine as an unfermentable sweetener.

Since we haven’t gone that route before, we probably won’t either.

Look at the laziness I mentioned earlier.

Second, I am aware that it is already present in the foods I eat and that it is intended to have no flavor or aroma at all.

… but something about adding glycerine to something I’m kind of drained because I’m making something to eat or drink. When I see “glycerine,” I immediately think “soap.” Based on that association, it’s simply not a tempting choice for me.

Yes, I am aware that I am probably acting ridiculously.

Wine Conditioner

Wine Conditioner
Wine Conditioner

Finally, depending on your access to homebrewing supplies, “Wine Conditioner” is an additional choice that is occasionally available.

You can actually omit the stabilizing step because this product serves as both a sweetener and a stabilizer… sort of.

The caveat with this kind of product is that you need to add an additional stabilizer if you’re using less conditioner than is advised for the volume of wine.

If you choose to do it in this manner, be sure to read and strictly abide by the instructions on the conditioner’s package.

Stability Is Key

Making sure your wine is stable enough to add sugar back into the mixture is your main concern when back sweetening and back blending. You must ensure that fermentation won’t restart if more sugar is added because sugar was the primary food source the yeast used to create the wine in the first place.

By adding additives or filtering your wine, stability can be guaranteed. When combined, additives like potassium sorbate and potassium metabisulfite can stop the added sugars from fermenting further. Potassium sorbate has its own issues though.

However, only completely dry wines can be used with these additives. With these additives, fermentation cannot be stopped in the middle of it. Since they would be so harsh, there aren’t any additives for stopping fermentation because the wine wouldn’t be drinkable afterward.

As an alternative, filtering enables you to ensure stability while using fewer additives. Even though you will still want some sulfites in your wine, you will primarily rely on the filter to get rid of any live yeast cells.

I want you to pause for a moment and consider that. By filtering your wine, you can get rid of single-celled organisms that are suspended in the liquid.

This level of granularity makes a filter suitable for removing wine’s flavor, aroma, and color compounds. For this reason, many winemakers dislike filtering. Along with the yeast, it also eliminates character.


How Much Sugar to Back Sweeten Wine?

Here is a basic sweetening rule. 1.5 ounces of sugar will produce 1 brix or 1% residual sugar in a gallon of liquid. So, if we wanted 6% residual sugar in a gallon, we would dissolve 9 ounces of sugar and add it to the gallon of wine.

How to Sweeten Wine before Bottling?

Plain sugar is the simplest, dissolve the sugar in water at a ratio of 1:1 and it can be dosed into the wine. Using fruit juice is an additional option. For instance, adding grape juice will add flavor and sweetness, which may be preferable to simply adding sugar.

How to Back Sweeten Wine With Honey?

There are no surprises in the way the honey is incorporated into the wine. Even at room temperature, wine and honey mix very well. If you wish, you can blend the honey in a gallon of the wine first, then blend that mix in with the entire batch of wine, but it’s not really necessary.


The simplest is plain sugar, which may be added to wine by dissolving it in water at a 1:1 ratio. Utilizing fruit juice is an additional choice. For instance, adding grape juice will provide flavor and sweetness, which may be preferable to simply adding sugar.

Thank you for your reading.

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