If it is too dry you can kill the yeast and back-sweeten. For 5 gallons of lemon wine I have to back sweeten with 2lbs of sugar.
Homebrewers - Whats Fermenting?
- Thread starter BeerAdvocate
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I back sweeten my cider. I make the Graff recipe from HBT. 1 gal hopped wort, 3.5 gal apple juice. Keg and add 1/2 gal of juice. Turns out great. I have a batch fermenting as we speak. Made it last Saturday (10 days ago). It's still bubbling away. I used US05.
How much is that?!? I have a couple 1 gallon jugs that aren't being used and need to rot something proper in 'em
Look what I found.
Chinese farmers rice wine? Yes please!
Under $5 the last time I picked some up. Found what I had left after the move. Along with some sugars and some oak chips.
I drank a Unibroue Trois Pistoles last night. Reminded me how much I love Belgian Dubbels. I make candi sugar myself when I brew them and need to do that really soon... So many beers, so little time
I don't think it would be practical to use the one gallon jug. Have you ever made sweet rice before? Makes a better glue when cool. I can only imagine what that would look like.
I use a one gallon container with a large opening. Remember that you'll be handling warm sticky rice when you layer it in your container.
For the cider I mentioned I am trying to make. Someone told me with champagne yeast it will just eat thru it all and I need to stop fermentation. If so, shouldi just throw it in the fridge if I am atmy desired gravity?
You will need to add Camden tablets and potassium sorbate to kill the yeast. Usually you let the yeast completely ferment, then if the cider is too dry you add those two things to kill off the yeast so you can add simple syrup to sweeten without the yeast becoming active again and fermenting it
Well if you want to carbonate you won't really be able to back sweeten because the yeast you would add at bottling will eat the extra sugar you added to sweeten. This is a situation where kegging saves your ass. No need to kill yeast, just chill, sweeten, and carb. It's a spendy investment though
. It is an option though.
You're fired Herve!! Lol, jk. This is a viable option, depending on how much sweetness you need. You would have to be careful to not add too much so you don't get the artificial sweetness "twang"Or back sweeten with Splenda (artificial sugar) and add priming sugar at bottling. Bleh. It is an option though.
My friend did this and the results were horrible. It tasted like "diet" cider. I highly recommend carbing with frozen juice concentrate. It will add the apple flavor back to the party and provide the sugar for the yeast to be happy. However, I keg, so I backsweeten with 1/2 gallon of juice and I use camden and potassium sorbate to stop the yeast.Or back sweeten with Splenda (artificial sugar) and add priming sugar at bottling. Bleh
Next time try using a less dry yeast so some of the sweetness stay behind
