Boots Home Wine and Beer Making book Recipe.

[country joe]

I'm making a recipe out of my old Boots book called Supermarket white, Im using WGJ concentrate and two cartons of Tesco Apple and Mango.
It says to ferment to dryness, which is okay, but then when ready to bottle to add one Saccharin pellet to each bottle.
Would you do this, or just bottle and add nothing?

 

[Chippy_Tea]

If you have a hydrometer you can stop it at 995 -1000 and you will not need to back sweeten.

 

[oldbloke]

You could stop it early, but I'd just let it go dry, coz I like dry. I guess a single saccharin pellet is about a tsp of a powdered sweetener.