back sweeten question - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > back sweeten question

Reply
 
Thread Tools
Old 04-27-2009, 07:18 PM   #1
Firstnten
Recipes 
 
Oct 2008
Aberdeen NJ
Posts: 378
Liked 6 Times on 5 Posts



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.


 
Reply With Quote
Old 04-27-2009, 07:25 PM   #2
Snuffalupagus
Recipes 
 
Aug 2008
Posts: 247
Liked 4 Times on 3 Posts


Quote:
Originally Posted by Firstnten View Post
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

 
Reply With Quote
Old 04-27-2009, 07:43 PM   #3
mmb
"I just got a new pet toaster!"
HBT_LIFETIMESUPPORTER.png
 
mmb's Avatar
Recipes 
 
Feb 2008
WBMI
Posts: 31,107
Liked 4242 Times on 3944 Posts


Have you stabilized the wine yet?

If so, make a simple syrup of table sugar and water, add to clean carboy and rack wine on top. Let it sit for a while to make sure the yeast have been killed and then bottle. There are multiple calculators to tell you how much sugar you need to add. I use WineCalc.

If your wine isn't stabilized, you can stabilize by Stirring 1 campden tablet per gallon and 1/2 tsp Potassium Sorbate per gallon into 1/4 cup of cool water and add to the carboy that the wine is being racked into.
__________________
Black Phantom Brewing Company

 
Reply With Quote
Old 04-27-2009, 08:42 PM   #4
Firstnten
Recipes 
 
Oct 2008
Aberdeen NJ
Posts: 378
Liked 6 Times on 5 Posts


The yeast is proly dormant the room stays between 60-68f it's in a secondary now. with zero bubbles for four weeks.

I don't want to use camp or sorbate. so how much Splenda? 1 tbl spoon per gallon?

 
Reply With Quote
Old 04-28-2009, 12:53 AM   #5
Snuffalupagus
Recipes 
 
Aug 2008
Posts: 247
Liked 4 Times on 3 Posts


Quote:
Originally Posted by Firstnten View Post
The yeast is proly dormant the room stays between 60-68f it's in a secondary now. with zero bubbles for four weeks.

I don't want to use camp or sorbate. so how much Splenda? 1 tbl spoon per gallon?
I used 3/4 of a cup to 5 gallons of hard cider to bring it to what I would call sweet, almost off dry. but my palate may not be the same as yours - I'd draw off a pint in a glass glass and add splenda in tiny amounts until you get the right sweetness level - then multiply that amount of splenda by 39 for 5 gallons ( 40 pints, less your 1 test pint)
__________________
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

 
Reply With Quote
Old 04-29-2009, 12:37 PM   #6
Firstnten
Recipes 
 
Oct 2008
Aberdeen NJ
Posts: 378
Liked 6 Times on 5 Posts


Quote:
Originally Posted by Snuffalupagus View Post
I used 3/4 of a cup to 5 gallons of hard cider to bring it to what I would call sweet, almost off dry. but my palate may not be the same as yours - I'd draw off a pint in a glass glass and add splenda in tiny amounts until you get the right sweetness level - then multiply that amount of splenda by 39 for 5 gallons ( 40 pints, less your 1 test pint)
Good idea thanks!!!!!

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Back sweeten sugar question abbeyroadhelp Winemaking Forum 24 02-21-2012 09:18 PM
To back sweeten or not theguy Cider Forum 7 09-22-2009 01:01 PM
Back sweeten ArmyBrewer Cider Forum 2 04-24-2009 05:51 AM
Back sweeten or? MKelly Cider Forum 2 04-10-2009 01:09 PM
When to Back sweeten ruger12pk Mead Forum 3 01-20-2009 11:57 AM


Forum Jump