hungrygrad
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- Dec 11, 2012
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So, it seems like most of the backsweetening threads are about stopping fermentation. My question is can you add a sweetener (honey, brown sugar, maple syrup, etc.) to your primary, continuing to add it until the yeast produces enough alcohol to shut down? Theoretically, shouldn't I then be able to add whatever I want to get the desired level of sweet sans heat, antimicrobials, or artificial sweeteners?
(Some stats on what's in my bucket: I've got 3.5 gal of cider made from a random blend of apples (Fuji, Granny Smith, Red and Yellow Delicious) that I pressed myself fermenting with cider-specific yeast. I used a small amount of potassium metabisulfate to kill off the wild yeasts and let it sit 24 hrs before pitching late last night. It's bubbling away, smells slightly sulfurous, but it's far from Wretched Stank territory.)
(Some stats on what's in my bucket: I've got 3.5 gal of cider made from a random blend of apples (Fuji, Granny Smith, Red and Yellow Delicious) that I pressed myself fermenting with cider-specific yeast. I used a small amount of potassium metabisulfate to kill off the wild yeasts and let it sit 24 hrs before pitching late last night. It's bubbling away, smells slightly sulfurous, but it's far from Wretched Stank territory.)