Can you provide a bit more detail, like:
What was your process when it came time to prime? Did you add k-meta, sorbate? Dextrose to what volume of SP?
When did you prime and bottle? How have bottles been stored since?
Nope, I knew I was using Splenda to sweeten and planned to carbonate, so I didn't use k-meta or sorbate. 3/4 cup of dextrose to 5 gallons of SP.
Last time I went into detail, the whole thread went silent for weeks!
(Posts 1025 and 1027 in this thread) Here's the gist of it:
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[Did you stabilize the must before back sweeting?]
This is a solid theory, but I didn't use any of those since I knew I wasn't going to be sweetening with sugar. I didn't use the sparkolloid or anything either, for what that's worth. I just waited until it cleared on its own, sweetened with Splenda, added a packet of lemonade Koolaid (unsweetened) and then did the normal bottling procedure with dextrose simple syrup mixed in the bottling bucket.
[How long did it take for it to clear on its own? Also what kind of yeast did you use]
Let's see. I started it on 9-3, added the slurry from a batch of Apfelwein (originally a pack of Montrachet yeast) on 9-5, had good activity by the next day. Gravity was 1.050 on 9-9 so I added the third lemon juice, energizer, and nutrients. Racked it to a new carboy on 9-13. Let that sit and clear until 10-30, which is when I bottled.
If the yeast are dead, can/should I pitch more to try to eat up the dextrose and carbonate it? At this point if I poured it all back into a bucket it'd be a five-gallon batch minus three or four 12-ounce bottles. I'm not sure if this would work, or how much yeast to use for such a job.
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