smoke76
Well-Known Member
I just finished Ed Worts Apfelwein and it needed (IMHO) to be sweeter. I was told to use Splenda since it won't ferment out and become dry again. I used 2 cups of Splenda per 5 gallons. As I added it it foamed up like a beer with great head! I tasted grest that night. As I put the Airlock back on it it started bubleing away again. The next night the wine was as dry as before I added the Splenda.
My question is, should I use something to kill the yeast? My FG was .990. I would have figured it was done by now.
george
My question is, should I use something to kill the yeast? My FG was .990. I would have figured it was done by now.
george