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Old 05-24-2012, 11:07 PM   #9811
Raenon
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Originally Posted by Raenon
I've got a batch a bit over 3 weeks in, and intend to serve it young at a party in 2 more weeks. It's already clearing pretty nice, and though I haven't checked gravity yet, I feel fairly confident that when I do I'll find it fermented dry.

I have been planning to force carb it, and then keg transfer to 5L kegs for travel and then serving (to avoid needing to find a place to chill cornies or needing CO2/faucets), keeping it pretty cold the entire trip.

My question now comes because I'd like to backsweeten it with apple juice concentrate, and I'm concerned that I might force carb, then have fermentation kick off again anyway, spoiling both my aroma/sweetness, whatever clarity I may finally achieve with a batch at 5 weeks, and also overcarb, which might cause the mini-kegs to deform/leak.

I used a packet of Montrachet yeast, and I'm a bit unclear how cold that would have to be to go dormant.

Could I safely keep the wine at ~40F (on ice, 20 hour drive in a cooler, to be loaded into a standard fridge at the destination) and keep the yeast asleep, or do I need to stabilize it?

Would this be an appropriate use for campden tablets, post fermentation?

Would I spoil the flavor with campdens under a deadline- would I need to age it out?
Still hoping that someone with more experience can help me with this.
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Old 05-24-2012, 11:20 PM   #9812
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Quote:
Originally Posted by Raenon

Still hoping that someone with more experience can help me with this.
Yes, you'd want to use campden before back sweetening.

I will warn you though. This is a GREAT recipe, but it is not good young. Mine has been in bottles for 5 months after being in primary for 4 months, and I'd say it's still not in its prime.

Good luck man!
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Old 05-31-2012, 04:27 PM   #9813
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Just bottled mine yesterday!! Was in Primary for 6 weeks. I bottled half of it Dry, then when i had about 2.5 gallons left, I added 3 liters of apple juice (the same brand/ kind i used to make it with). I added campden and sorbate several days earlier. It very good right now to me, but I cant wait for it to be about 6 months old! If it makes it that
long

Has anyone back sweetened it this way before?

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Old 05-31-2012, 04:41 PM   #9814
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Mine was crap - until just recently. I made it in August, and tried it in October, and it was just okay.

Now 8 months later it has gotten a PERFECT carbonation to it and is crystal-friggin-clear, and tastes very smooth and is pretty effing good. Think I'll have one tonight!

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Old 05-31-2012, 05:20 PM   #9815
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Two weeks ago I bottled up a five gallon batch I made in April of 2011. Cracked it open for Memorial Day weekend and it was AMAZING. Highly recommend the 13 month wait (if you can stand it).

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Old 05-31-2012, 05:46 PM   #9816
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Quote:
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Two weeks ago I bottled up a five gallon batch I made in April of 2011. Cracked it open for Memorial Day weekend and it was AMAZING. Highly recommend the 13 month wait (if you can stand it).
Damn if you r gunna wait that long again. Id hope u make 20gl next time
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Old 06-01-2012, 03:59 AM   #9817
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I must be in the minority but mine was great flat at two months and carved at 2.5 mo. Family and friends agree that it tastes great. It would suck to have to wait over a year for it to be great. Maybe my palate isn't as refined as others. One mans.....

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Old 06-01-2012, 04:30 PM   #9818
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I must be in the minority but mine was great flat at two months and carved at 2.5 mo. Family and friends agree that it tastes great. It would suck to have to wait over a year for it to be great. Maybe my palate isn't as refined as others. One mans.....
I don't think anyone is saying its not great at 2 months - but only that its even better when you wait.
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Old 06-02-2012, 12:31 AM   #9819
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When I go to bottle this how long will it take to carb in a closet at room temp? Will it carb like beer?

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Old 06-02-2012, 12:59 AM   #9820
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Give it 2 weeks at a minimum. 3 to 4 weeks would be ideal.

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