How To Make Wine Sweeter Sweeten Homemade Wine

How To Make Wine Sweeter: Sweeten Homemade Wine

Firts, how to make wine sweeter?

Cane sugar is a popular sweetener used by home winemakers, but you can also use honey, corn sugar, beet sugar, etc. It is possible to experiment. You should be aware that whatever you use must be evenly and thoroughly dissolved in the wine. Do not allow the stirring to become too simple.

Learn more about how to sweeten wine by reading on.

What Can I Use To Make Wine Sweeter?

The first bottle of wine you’ve opened from a fresh batch is too dry to your taste. Because we just add wine yeast and allow it to ferment, it’s not uncommon for homemade wine to be a little bit dry. Throughout the fermentation process, a winery will take measurements, and when they feel the wine has reached the ideal level of sweetness, they will stop the fermentation. We’ll show you how to add sweetness if your wine is too dry for your taste.

How To Make Wine Sweeter?

There are a few ways to sweeten homemade wines.

Use Fruit Juice For Wine Sweetening

Fruit juice will help sweeten a wine if you’re making a fruit wine or just want to experiment with your own blend. Because the juice already contains preservatives that will stop the sugars from fermenting, it will work. Actually, metabisulphite, which you also use in wine, is an ingredient in the majority of fruit juices. What you need to do is simply add some, stir, and taste. Somewhat ring a bell?

Stop An Active Wine Fermentation

The fermentation process should be stopped as soon as possible for sweet wine. 

This prevents sugar from being converted to alcohol. Remaining sugar remains as residual sugar in the wine.

These skilled artisans use this method to create the sweet wines you know and love, like Moscato.

There are several ways to stop the fermentation of wine:

Reduce the temperature – by cooling down the temperature to 50°You can halt fermentation at 32 F (or less). Additionally, you could include bentonite to aid in yeast removal. Use a filter – it’s important to use a wine filter or something equally as effective (and sterile). If the wine has a lot of tannins, a pre-filter may be necessary to get rid of the larger particles that can easily clog a wine filter. Here, getting rid of all of the yeast physically is the goal. Rack the wine – rack the wine ideally after a couple of weeks but 7 days is doable too. Prior to racking, let the wine be fully clear. Add alcohol – you can also fortify the wine to stop fermentation. Alcohol addiction kills yeast because it expires at about 15% ABV.

Cold Crashing

Many wineries will employ this technique, but it necessitates the use of more specialized machinery, such as jacketed tanks or sizable refrigerators. If more fruity flavors and aromas are desired, this method is recommended. However, hydrogen sulfide should be avoided. Hydrogen sulfide, or the rotten-egg smell, can be released by the yeasts as a result of this method’s stress on them and is very troublesome and challenging to get rid of. It can cause worse issues if left unattended.

1. Choose the amount of alcohol and sweetness you want in your wine. Add more sugar, if necessary, before fermentation. The wine won’t ferment dry using this method, so the amount of alcohol in the finished product will be the difference between the hydrometer’s potential alcohol reading and the location where the fermentation is stopped. Another way to calculate is is Original Gravity – Final Gravity x 131

2. Select a yeast that is gentle and designed for white or fruit wines. Lalvin EC1118 is very challenging to stop! Consider yeasts from the Renaissance era that emit little to no hydrogen sulfide. Set the fermentation in motion by pitching the yeast.

3. Keep an eye on the fermentation and take a taste every so often. It will be challenging to stop if you use too much yeast nutrient.

4. The must should be cold crashed by cooling to between 28 and 35 degrees Fahrenheit when the sugar content reaches the desired level (or just before). I use an old refrigerator that I can turn to the highest cooling setting to get temperatures below 30°F.

5. Return the wine to the refrigerator at 28°F to 35°F after 5–10 days, after being racked off the settled yeast. Until the wine is completely clear, rack it again and again.

6. Ensure the wine is stable by taking the necessary precautions to prevent re-fermentation. The easiest

7. If more sugar is needed, use inverted sugar (see “back sweetening,” step 4).

8. Allow the wine to rest in the carboy for 10 to 15 days at room temperature. During this time, keep an eye on the airlock to make sure no bubbles are forming.

9. Bottle and enjoy!

Add Sugar To Wine

The simplest alternative technique is to post-ferment sugar into the wine that has already been made.

This is done before bottling and is known in the industry as back sweetening.

Although cane sugar is most frequently used, there are numerous alternatives. Just keep in mind to make sure everything you add is thoroughly mixed in and dissolved.

Alternative wine sweeteners include honey, beet sugar, and corn sugar.

How to add sugar to wine for sweetness is as follows:

One cup of water and two cups of sugar are combined to create a simple syrup. When all the sugar has been dissolved, bring the mixture to a simmer and continue cooking it.

The syrup should be 70F cool.

Measuring the amount of syrup added to the wine, take one cup of wine and add cool syrup to it.

Taste to determine if the desired sweetness has been attained.

Add the appropriate amount of syrup to your wine based on the ratio that was previously measured. Take a hydrometer reading to determine the specific gravity.

Pour the wine into a demijohn, seal it with an airlock, and let it sit for at least a week. Check the specific gravity once more. Add a ¼ tablespoon of potassium sorbate and 1/8 tablespoon of potassium metabisulphite to each gallon of wine to stop further fermentation. If it has decreased, the wine is currently undergoing a second fermentation. In this situation, you should wait until the fermentation is finished before bottling the wine.


When adding sugar to wine it’s incredibly important that you kill or remove all of the yeast prior to bottling. If any yeast is left, the wine bottle’s fermentation process will carry on. Corks will either pop or bottles will break under the pressure of the CO2.

How To Make Wine Sweeter Sweeten Homemade Wine
How To Make Wine Sweeter: Sweeten Homemade Wine

Challenges Of How To Make Wine Sweeter

The fermentation of the sugars by the yeast results in the production of alcohol in wine. During the fermentation process, the amount of sugar used determines how much alcohol is produced. 

You should check the specific gravity of your wine during the fermentation process to determine how sweet or dry it is. 

This crucial step in the production of wine is measured using a device known as a hydrometer. A liquid’s buoyancy is used to determine the density of the fluid. A liquid is essentially “thicker” or more dense the more sugar it contains.

Dry wines are those with specific gravities below 1.000, while sweet wines typically have specific gravities between 1.010 and 1.025.

It is not at all easy to stop the fermentation process, even though it is relatively simple to measure the specific gravity and determine when the desired sweetness has been achieved.

When the wine reaches a certain alcohol content or the sugar is completely metabolized, yeast typically stops fermenting.

As a result, you will probably produce a dry wine if you don’t start the wine’s fermentation with enough sugar.

Finding the proper starting amount of sugar can be challenging if you are not an expert winemaker. 

FAQs About How To Make Wine Sweeter

Is It Prohibited To Sweeten Wine?

California, Argentina, Australia, Southern France, and South Africa forbid the addition of cane sugar.

After The Wine Has Fermented, Can You Add More Sugar?

After the yeast sediment has been taken out, sugar can be added to sparkling wines. It can also be added to the “dosage” of sparkling wines that have undergone bottle fermentation.

Which Wines Are Not Sweet?

Red wines without a sweet taste, such as Merlot, Cabernet Sauvignon, and Pinot Noir, are known as dry wines. They are dry due to the absence of any wine’s finished residual sugar, despite having a light and fruity flavor.

Can Finished Wine Be Sweetened?

To a full bottle of wine, it is advised to add two level teaspoons of sugar or honey; if you are using less than a full bottle or more than a full bottle of wine, adjust the amount as necessary. The result is that the wine will have 1% residual sugar.

How Can A Wine That Is Bitter Be Sweetened?

Wine will become less bitter when fruit and berries are added. Apples, strawberries, and other fruits not only enhance the dish’s flavor but also give it a lovely aesthetic appeal.

How Does Adding More Sugar Affect The Wine?

Typically, sweet wines contain 1 to 4 percent sugar, so adding too much sugar will make the wine taste bad. Add a teaspoon or two of sugar to each glass of wine if you find the sweetness to be lacking.

After Fermentation, Can I Add More Sugar?

Even though sugars can be added at any time and are safe to do so, adding them late in the process can help your cause. This is due to two factors. First of all, if simple sugars are provided early in the fermentation process, yeast may become lazy and stall out early or ferment more slowly than usual once they are forced to break down complex sugars into simpler ones.

What Can I Do To Make My Wine Sweeter?

  • Make a simple syrup by combining one cup of water with two cups of sugar.
  • Prior to serving, the syrup needs to cool to 70F.
  • One cup of chilled wine will yield an accurate measurement of how much syrup has been added.
  • Make an effort to detect any sweetness.

Final Words

If your wine turns out to be drier than you had anticipated, you now have a variety of options for sweetening it. Any of these will work for you, but the majority of us like to use a sweetener whose flavor profile resembles the flavors that predominate in the wine we are making. The wine conditioner or grape concentrate work well for grape wines. Raspberry juice or sugar will work if you have raspberry wine. Don’t be afraid to try new things as you go. Some vintners will bottle a portion of a batch of wine without making any changes, and then they’ll sweeten up a different portion to try something different.

How to sweeten wine was the primary topic of the article. If you’re interested in learning how to sweeten wine, please leave a comment. Thank you for reading, and have a good day.

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