Sugar is an important part of the wine making process. The dough converts the sugar to alcohol and the amount of residual sugar remaining in the wine after fermentation determines how sweet or dry the final wine is. Although most of the sugar is added to the wine before or during the fermentation process, additional sugar may be added to the finished sugar to sweeten it without increasing its alcohol content. Adding sugar to the finished wine gives you more control over the final sweetness of the wine and can also correct the lack of taste caused by poor quality wine ingredients.
When sugar is added to the finished wine, it usually happens just before serving.
Choose a type of sugar to add to the wine. Different sugars give wine different properties and can affect the taste and body of sweet wine. Common sugars used to sweeten the wine are light brown sugar, honey and bars or super sugar. Riegelzucker and honey are easier to blend with the finished wine than brown sugar.
Open the wine bottle and pour some or all of it into a lobster or other serving container. This allows the wine to "breathe" and makes adding sugar easier, as you have a more open container to add to it and control the amount of sweet wine.
Measure the sugar based on the wine you want to sweeten. Two teaspoons of sugar or honey should be added to a full bottle of wine. Adjust the quantity as required when using less than one full bottle or more than one full bottle. The wine is mixed with 1% residual sugar.
Slowly add the sugar or honey to the wine with gentle stirring with a wooden spoon or similar device. You want to make sure the sugar or honey is completely dissolved and blended with the wine. Check for some sugar at the bottom after shaking.
Try the wine that is quite sweet. Sweet wines usually have a residual sugar content of between 1% and 4%, and adding too much sugar can ruin the taste of the wine. If the wine is not sweet enough for your taste, immediately add sugar or honey teaspoon.
Serve the wine within hours of sweetening for best results. The remaining sweet wine should be kept in the refrigerator to prevent the fermentation of the sugar and increase the pressure in the wine bottle.