Zinfandel Wine Information Blog

10:27 PM

2008 - - Fine Wines

A Featured Fine Wines Article

Wine Making with Invert Sugar

The more formal name for table sugar is sucrose. We do not often think of sugar making as part of the wine making process but you can speed up fermentation, and reduce the possibility of crystallization, by converting sucrose into its two component parts - glucose and fructose - before adding it to the wine must. Inverting the sugar speeds fermentation because it is the glucose and fructose molecules that the wine yeast will eventually turn into the alcohol and carbon dioxide produced in the fermentation process.

Commercial invert sugar is made with an enzyme called invertase. You can buy commercially produced invert sugar from brewing and winemaking supply houses, but it is considerably more expensive than grocery store table sugar. Partially inverted sugar can be home made from common table sugar without enzymes. The invert sugar recipe below uses lemon juice but you can substitute citric acid, ascorbic acid, or cream of tartar depending on what you have at hand at the time.

Invert sugar is made by mixing two parts table sugar to one part water, and adding two teaspoons lemon juice per pound of sugar. The mixture is brought almost to a boil and then reduced to a vigorous simmer for about 30 minutes. There should be no residual sourness from the lemon juice by that time. Pour the invert sugar syrup into a sealable jar, and refrigerate until cool. You can make a large batch and use it for several wine making sessions.

Invert sugar is used for fermentation only. Do not use invert sugar to sweeten a finished wine as it may restart fermentation. Unless you are making champagne, bottle fermentation seldom has a good outcome.

(C) Peter Sabrage. Learn how to make homemade wine and why varietal wine juices will always produce a higher quality wine.

Thoughts about Fine Wines

Organic Wine, A Reprieve for the Allergic

When I was a kid, I developed an allergy to peanut butter, something I loved to eat by the spoonful. While others ate it, mixing clumps with strawberr...

Click Here to Read More About Wine ...

Fine Wines Products we recommend

The FTD Bountiful Garden Bouquet - Deluxe

Vivid oranges and vibrant yellows mix with assorted harvest berries and stems in an autumnal bamboo basket. B1-2902D

Price: 89.99 USD

News about Fine Wines


Fri, 28 Mar 2008 13:06:46 PDT
Pull ye the other one, it hath got belles on. --Terry Pratchett, Lords and Ladies Yes, belles; beautiful ladies who laugh at the poor Fool. They preen like parrots and I parrot their chatter, bright plumage flutters in the middle of the court. Fools don’t all come dressed in rags and tatters: some wear business suits, drink wine and port or sip martini lunches out by the swimming pool. Belles walk past and ring out soft attractions and the fools lurch up out of lawn chairs and strut, flashing

100 Wines: A Chronicle (3)

Sat, 29 Mar 2008 09:09:52 PDT
We continue the chronicle of 100 wines that I learned the most from with an entry in my first wine notebook from May 16 & 17, 1983. The wine was the Grgich Hills Johannisberg Riesling 1979, Napa Valley. Born in Croatia, Mike Grgich immigrated to the United States in 1958. He worked at the old Souverain winery, at Christian Brothers, Beaulieu Vineyard and Robert Mondavi. At Chateau Montelena, he was the maker of the Chardonnay 1973 that beat the French in the well-known and replicated Paris Ta

Virgin America

Sat, 29 Mar 2008 09:29:30 PDT
If I were to describe Virgin America this is what I would say. Imagine if the Airlines never stopped innovating in the mid eighties, and the flying experience got better. If you fly Virgin America you are getting an end to end flight experience that represents what flying is supposed to be like in 2008. or If Apple started an Airline the experience would be Virgin America. Do I really need to say any more? Virgin is simply the best domestic flying experience I’ve had, both in

Q: What’s a “Dry” Wine?

Sat, 29 Mar 2008 09:44:38 PDT
Question from Andrew: Hello. I’m confused about the term “dry”. What does it mean? Reply: Hi, Andrew! Thanks for writing! That term is misused so often that it’s no wonder everyone is confused. There’s a common perception that if you ask for a dry wine, you’re asking for a “good” one. Maybe it goes back to the days when a proliferation of truly-horrible sweet wine was sold, following repeal of prohibition. Dry is the opposite of sweet. It has nothing to do with the quality or character of the

Bari (Or: The Randomest Place On Earth) - Bari, Italy

Sat, 29 Mar 2008 11:05:46 PDT
Jump to the full entry & travel map Bari, Italy After our glorious day in Dubrovnik, we decided to head over to Southern Italy for a few days. Our decision to go to Bari, Italy was totally random. We didn't have a tour book for Italy, knew nothing about the town we were entering, and had no idea what we'd do there. But we wanted to take the overnight ferry and Italy seemed like a good destination. Our ferry ride was quite nice, as we had a relatively large and comf

Readers inquire about Porto, sekt (Journal Inquirer)

Sat, 29 Mar 2008 22:59:09 PDT
Q. We are lovers of great port wines but still don’t quite understand the differences between the varieties, particularly the vintage portos. Could you give us an in-depth explanation of Vintage Porto? We would be very grateful if you would.

Life in a Suitcase

Sun, 30 Mar 2008 01:35:21 PDT
Long overdue. Started writing during my work travel in Milan last March 17-20 till today. I’m pretty much appreciating this short work travel as I left cold and rainy Dijon to switch to 14°C sunny Milan. I was preparing my stuffs last Sunday night and I realized how packing my luggage became close to ordinary. That is to say, it only took me less than 10 minutes to stuff my bag with all the essentials that I need for a week. What’s the secret of my *ehem* efficiency? Simple. I have my toilet s

Wine Refrigerators


AddThis Social Bookmark Button Add to Any Social Bookmark onlywire Socializer socialize it


Post a Comment

<< Home