Originally Posted by Firstnten
I got 5 Gallons of apricot wine made from Oregon puree that ready to be bottled . It needs to be back sweeten IMO what should I use and how much.
I was thinking splenda but I have a ton of cornstarch from extract kits that came with primer.
cornstarch? you mean Dextrose (corn sugar) right?
dextrose is highly fermentable - if used in a non stabilized wine (ie: the yeast still lives) it'll carbonate the beverage... not back sweeten it.
now if you are totally confident your yeast are totally dead (not dormant)
you could backsweeten with a fermentable... but if any of those yeast are still viable you'll end up with a mess unless you are using pressure rated bottles and closure methods.
Splenda used in moderation works well, and won't kick off a bottle fermentation.
In primary: Earl Gray hard cider,
In secondary: Blueberry apple Monster
Bottled: "All apple" Apfelwein, Mixed berry country wine, Kick yer' butt Hard Cider, "All apple" Achtung!Apfelwein, Kumquat mead, "All apple" hard cider.
Drinking: "All Apple" Apfelwein, Mixed Berry Country wine, Blueberry Belgian White ale.
comming to a carboy near you...
Redhook ESB clone