There is another way to brighten up a dry wine, mead or cider. Imagine that a sweet wine has turned to a bubbling, dry brew when you open a bottle later on. The floral flavors that it once had seem to be lost—but don’t despair! A touch of simple syrup added to a glass of your dry brew can revive those delicate touches.
If this simple syrup is too simple for you, try the following variations and then experiment with your own ideas!
YIELD VARIES
You can scale this recipe to create as much simple syrup as you need. One cup of each ingredient (240 ml water, and 200 g sugar or 340 g honey) is usually more than enough to “fix” a bottle of dry wine.
1 part sugar or honey
1 part water
1. Sanitize a bottle. Mix the sugar and water in a saucepan and cook over medium heat, stirring to ensure that the sugar is completely dissolved. Bring the mixture to a boil for 1 minute. Remove the pan from the heat and allow the syrup to cool before pouring it into the bottle. Label the syrup and refrigerate it for up to 6 months.
