I thank you for the link, but that link says there is no good way of 'stopping' fermentation. I don't think you can do anything at this point other than back flavor just before drinking with concentrate, sweeten with a non-fermentable sugar (ie. Splenda), for flavore with an 'extract' flavoring.
Any other suggestions?
Not quite true:
Quote:
- So, What Do You Do?
Well, remember the original goal here is to have a wine that is
sweeter than what a natural fermentation will normally provide.
And what the above tells us is that stopping a wine's ferment-
ation in mid-stream when it is at the sweetness you like is not
the answer for the average home wine maker.
The most successful way for a home wine maker to have a sweet
wine is to let it finish fermenting completely to where it is
dry. Then let the yeast settle out to the bottom on its own over
a 2 to 3 week period. The settling process can be sped up with
the use of a clarifier such as Speedy Bentonite.
Once this happens you can then siphon the wine off of the yeast
settlings and add Potassium Sorbate and Sodium Bisulfite as
directed on their packages. Once you have done this you can then
simply sweeten your wine to taste with a sugar mixture of your
choice.
It is important that the wine's fermentation process be complete
before adding more sugar along with Potassium Sorbate and Sodium
Bisulfite to a wine. One way to make absolutely sure is to check
the wine with a hydrometer. The wine should have a reading of
1.000 or less on the hydrometer's Specific Gravity scale.
I believe what they are getting at is "Get the yeast away from the beverage".
So, rack into another carboy/bottle, possible using filtration, add potassium sorbate and sodium bisulfate, add sweetener/flavoring. I'm sure there are plenty of ways to remove/kill/make infeffective the yeast in your brew, afterall, comercial shops seem capable of it.
__________________
Primary: Apple Cider
Secondary: Empty
Bottled: Nothing
Drinking: I tend to prefer mixed drinks, and I'm not much of a beer fan, I figure this will change once I am in control of beverage being made
After conditioning for a week to several months, the beer is often filtered to remove yeast and particulates. The "bright beer" is then ready for serving or packaging.
__________________
Primary: Apple Cider
Secondary: Empty
Bottled: Nothing
Drinking: I tend to prefer mixed drinks, and I'm not much of a beer fan, I figure this will change once I am in control of beverage being made
If you want to bottle carbonate you will need live yeast in the bottle and to sweeten a non-fermentable sugar. Try lactose (if you're not intolerant) as it's a bit more natural than splenda.
4 Gal. Old Orchard Apple Juice
1 Gal. Old Orchard Cherry Juice
1 Lbs. Light Brown Sugar
1 Lbs. Cane Sugar
2 Packets Red Star Pasteur Champagne Yeast
O.G. 1.062
First batch was Amazing.
Primary: Apple Cherry Cider
Secondary: Australian Pale Ale
Bottled: Bavarian Lager, Australian Bitter Ale
Drinking: Bitter
Is it normal for the cider to alternate between a very foamy surface and a very flat surface?
__________________
Primary: Apple Cider
Secondary: Empty
Bottled: Nothing
Drinking: I tend to prefer mixed drinks, and I'm not much of a beer fan, I figure this will change once I am in control of beverage being made
4 Gal. Old Orchard Apple Juice
1 Gal. Old Orchard Cherry Juice
1 Lbs. Light Brown Sugar
1 Lbs. Cane Sugar
2 Packets Red Star Pasteur Champagne Yeast
O.G. 1.062
First batch was Amazing.
Primary: Apple Cherry Cider
Secondary: Australian Pale Ale
Bottled: Bavarian Lager, Australian Bitter Ale
Drinking: Bitter
I'm curius as to what how it tasted. Can you describe? Also I'd like to know your whole process if it's not to much to ask. If you do as I do and record everything in a log on my comp-u-tator Is it something you could email?
4 Gal. Old Orchard Apple Juice
1 Gal. Old Orchard Cherry Juice
1 Lbs. Light Brown Sugar
1 Lbs. Cane Sugar
2 Packets Red Star Pasteur Champagne Yeast
O.G. 1.062
It's starting to clear now, the strong apple odor has faded.
I have until christmas, should a dump some more sugar and try to boost the abv? Based on my first reading if the sugar is fermented completely I should get almost 10%. What concerns will there be regarding flavor, will more fermentation/alcohol remove the apple taste?
__________________
Primary: Apple Cider
Secondary: Empty
Bottled: Nothing
Drinking: I tend to prefer mixed drinks, and I'm not much of a beer fan, I figure this will change once I am in control of beverage being made
Linear Mode
