I talked to Yoop in the chat and she gave me some good advise. I'm going to try this and see how it works out. I'll keep you all posted.
<Yooper> I'd do about 7-8 campden tablets in a 1/4 cup boiling water and smash it all up.
<SeabeeJohn> k
<Yooper> then rack the applewein into it.
<Yooper> Let that sit for about 2-3 weeks. To make sure there is no further infection.
<Yooper> Then, if it's ok,
<Yooper> splash rack.
<Yooper> To dissapate all the extra campden/sulfite.
<SeabeeJohn> ahh
<Yooper> THEN add whatever you need to taste.
<Yooper> But, if you're not carbonating, I'd sorbate at that point to ensure no further fermentation.
<SeabeeJohn> I'm not so bent of saving this as I am on experimenting with it.
<SeabeeJohn> I was going to keg and force carb it
<Yooper> Well, lacto is a bugger.
<Yooper> No pun intented.
<Yooper> Oh, then I'd sorbate when I campden
<SeabeeJohn> what will the sorbate do?
<Yooper> Just so you dont' get any refermentation.
<Yooper> sorbate inhibits yeast reproduciton.
<SeabeeJohn> ahh I thought that's what campden does
<Yooper> Very small dose- like 2/3 tsp for 5 gallon.
<Yooper> no, campden doesn't actualy.
<Yooper> That's what alot of people say, but that's not it.
<Yooper> Campden = potasssium metabisulfite.
<Yooper> So,you need both to ensure fermentation will not restart.
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North Saint Paul Brewshack
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Originally Posted by jmendez29
Mom was right. Never argue with an idiot. They just drag you down to their level and beat you with experience.
Where's my beer. I know I left it around here somewhere.....
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Kegged/Drinking:Nihilistic Integrity - Black IPA, #1 BIAB pale ale, Bells Two Hearted - yes a keg of the real stuff
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