![]() ![]() Depending on what the bees spun the honey off of - wildflowers, cherry blossoms, buckwheat, etc. It’s the additional character that honey brings along with the sweet that makes it more adventurous. This is true for almost anything you add to a wine to adjust flavor.įor the most part, honey will sweeten the wine just as well as cane sugar. You can always add more honey later to the wine, but taking it out is not an option. It’s no different than sweetening the wine with cane sugar or any other sugar that potentially provides food to the wine yeast.Īll I can really say about sweetening a wine with honey is that you should take your time. You are correct in your assumption that potassium sorbate, potassium metabisulfite will need to be added to the wine kit at bottling time along with the honey. I see that you’re up for a little adventure. I like my wine semi-dry, and would like to try sweetening with commercial store-bought honey this time, following the same Metabisulfite and Potassium Sorbate protocols for sugar. As always, everything went off without a hitch. I’m getting ready to bottle a 12-gallon batch of California Connoisseur Pinot Noir. ![]()
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