Originally Posted by Absolut_Ninja
Hey guys, I racked to a third this weekend and tasted; pretty tart. I prob can't change that now, but what can you put in there to sweeten it up w/o starting another fermentation? I remember seeing it on another thread but can't find it again. Thanks.
I realize this won't help at this point, but whenever I brew something that will be getting fruit added in secondary, I take steps to insure primary fermentation ends high (i.e. a shorter mash with a higher temp) because the fruit dries the bejesus out of it.