The Great Bottle Opener Giveaway

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > I have to backsweeten apfelwein...after its been bottled!

Reply
 
LinkBack Thread Tools
Old 08-18-2010, 11:45 PM   #1
Papinquack
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: pittsburgh pa.
Posts: 291
Default I have to backsweeten apfelwein...after its been bottled!

My first batch of apfelwein has been in bottles for 6 months. I never tried apfelwein before, I just went with the recipe and thought it would get better after it aged a bit. I opened a bottle and decided that it definitely needs back sweetened. I bought a wine conditioner to do the job. This is my first time using a wine conditioner ever. Is there anything I should be aware of lest I ruin 5 gallons? I should say 10 gallons because I have another 5 ready to bottle as well.

__________________
Papinquack is offline
 
Reply With Quote Quick reply to this message
Old 08-18-2010, 11:51 PM   #2
Beernip
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Oregon.. Go Beavs!
Posts: 586
Liked 9 Times on 9 Posts
Likes Given: 6

Default

For the batch that is already bottled I think an easier solution would be to mix it with a little 7-up. Adds some carbonation and sweeten it a bit.

__________________
Beernip is offline
 
Reply With Quote Quick reply to this message
Old 08-19-2010, 02:57 AM   #3
Germelli1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Blacksburg/Herndon, VA
Posts: 2,193
Liked 34 Times on 34 Posts
Likes Given: 19

Default

Quote:
Originally Posted by Beernip View Post
For the batch that is already bottled I think an easier solution would be to mix it with a little 7-up. Adds some carbonation and sweeten it a bit.
x2 mix with a little sprite or seven up to get a little sweeter in there
__________________

If I had 8 hours to chop down a tree, I would spend 6 sharpening my axe. ~Abe Lincoln

Germelli1 is offline
 
Reply With Quote Quick reply to this message
Old 08-19-2010, 10:10 PM   #4
Papinquack
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: pittsburgh pa.
Posts: 291
Default

One other question I have. When I bottled my first batch, I didn't add any campden tablets because the recipe didn't say anything about adding it. Should I add some campden tablets before adding the wine conditioner?

__________________
Papinquack is offline
 
Reply With Quote Quick reply to this message
Old 08-19-2010, 10:56 PM   #5
shanecb
Kvlt Brewer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
shanecb's Avatar
Recipes 
 
Join Date: Mar 2010
Location: Pittsburgh, PA
Posts: 1,139
Liked 19 Times on 17 Posts
Likes Given: 9

Default

The wine conditioner is made so that it adds sweetness without fermenting, so there's no need to.

__________________
A particular love for ancient, obsolete, or lesser-known style from both the US and abroad.

We are the Sons of Winter and Stars
We ́ve come from a far beyond time
Forever the fire burns in our hearts
Our world shall never die
- Wintersun
shanecb is offline
 
Reply With Quote Quick reply to this message
Old 08-19-2010, 11:35 PM   #6
Beernip
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Oregon.. Go Beavs!
Posts: 586
Liked 9 Times on 9 Posts
Likes Given: 6

Default

Yeah, the only reason why you would need to add campden tablets would be if you added sugar to the batch (more than 4 oz).

__________________
Beernip is offline
 
Reply With Quote Quick reply to this message
Old 08-20-2010, 12:01 AM   #7
ryane
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Phoenix, AZ
Posts: 779
Liked 5 Times on 5 Posts

Default

Quote:
Originally Posted by shanecb View Post
The wine conditioner is made so that it adds sweetness without fermenting, so there's no need to.
I would still add campden prior, wine sweetener only contains k-sorbate, which will stop yeast from budding or restarting metabolism, but will not stop fermentation by still metabolically active yeast

its not much extra work to add and adds an extra layer of protection
__________________
RyanBrews - check out all the bread/funk/pickling/cheese and other crazy things I try...
ryane is offline
 
Reply With Quote Quick reply to this message
Old 08-20-2010, 12:35 AM   #8
shanecb
Kvlt Brewer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
shanecb's Avatar
Recipes 
 
Join Date: Mar 2010
Location: Pittsburgh, PA
Posts: 1,139
Liked 19 Times on 17 Posts
Likes Given: 9

Default

Quote:
Originally Posted by ryane View Post
I would still add campden prior, wine sweetener only contains k-sorbate, which will stop yeast from budding or restarting metabolism, but will not stop fermentation by still metabolically active yeast

its not much extra work to add and adds an extra layer of protection
Oh ok.. cool. I didn't know it only had k-sorbate.

In that case, you'll want to pitch a campden tablet 48hrs in advance, otherwise the k-sorbate isn't as effective (I can't remember exactly what the campden has to knock out first for the k-sorbate, I'll look it up if interested).
__________________
A particular love for ancient, obsolete, or lesser-known style from both the US and abroad.

We are the Sons of Winter and Stars
We ́ve come from a far beyond time
Forever the fire burns in our hearts
Our world shall never die
- Wintersun
shanecb is offline
 
Reply With Quote Quick reply to this message
Old 08-20-2010, 04:01 AM   #9
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,044
Liked 4202 Times on 3059 Posts
Likes Given: 779

Default

Quote:
Originally Posted by ryane View Post
I would still add campden prior, wine sweetener only contains k-sorbate, which will stop yeast from budding or restarting metabolism, but will not stop fermentation by still metabolically active yeast

its not much extra work to add and adds an extra layer of protection
You don't need to add campden if you're buying wine conditioner and using. It's a mix of sorbate and sulfite, and sugar, so you're fine.

Campden doesn't kill yeast anyway- I wish that myth would die. Sorbate is the important part of inhibiting refermentation.

For a wine that's already bottled, I'd add Sprite to the glass. I would NOT mess with adding wine conditioner, sweetening, and rebottling. No way. That's a huge undertakign.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 08-21-2010, 01:34 PM   #10
Papinquack
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: pittsburgh pa.
Posts: 291
Default

Thanks for the help. Everything turned out good. I just added the wine conditioner to the apfelwein in the bottling bucket and it tasted alot better. The difference is so great I'm going to take on the task of conditioning the 5 gallons thats already bottled.

__________________
Papinquack is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Backsweeten with Cranberry Concentrate? George7845 Cider Forum 8 06-20-2010 03:31 PM
bottled first batch of EdWort's apfelwein pkpdogg Cider Forum 2 01-21-2009 10:10 PM
Thoughts on need to backsweeten? Canuckbrewman Cider Forum 3 01-11-2009 05:32 PM
Can I Backsweeten AND Bottle Prime? BrewOnBoard Cider Forum 19 12-23-2008 11:01 PM
Backsweeten/Carbonation guscampag Cider Forum 8 11-29-2008 07:25 PM



Newest Threads