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Old 08-18-2010, 11:45 PM   #1
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My first batch of apfelwein has been in bottles for 6 months. I never tried apfelwein before, I just went with the recipe and thought it would get better after it aged a bit. I opened a bottle and decided that it definitely needs back sweetened. I bought a wine conditioner to do the job. This is my first time using a wine conditioner ever. Is there anything I should be aware of lest I ruin 5 gallons? I should say 10 gallons because I have another 5 ready to bottle as well.

 
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Old 08-18-2010, 11:51 PM   #2
Beernip
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For the batch that is already bottled I think an easier solution would be to mix it with a little 7-up. Adds some carbonation and sweeten it a bit.

 
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Old 08-19-2010, 02:57 AM   #3
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Quote:
Originally Posted by Beernip View Post
For the batch that is already bottled I think an easier solution would be to mix it with a little 7-up. Adds some carbonation and sweeten it a bit.
x2 mix with a little sprite or seven up to get a little sweeter in there
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Old 08-19-2010, 10:10 PM   #4
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One other question I have. When I bottled my first batch, I didn't add any campden tablets because the recipe didn't say anything about adding it. Should I add some campden tablets before adding the wine conditioner?

 
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Old 08-19-2010, 10:56 PM   #5
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The wine conditioner is made so that it adds sweetness without fermenting, so there's no need to.
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Old 08-19-2010, 11:35 PM   #6
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Yeah, the only reason why you would need to add campden tablets would be if you added sugar to the batch (more than 4 oz).

 
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Old 08-20-2010, 12:01 AM   #7
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Originally Posted by shanecb View Post
The wine conditioner is made so that it adds sweetness without fermenting, so there's no need to.
I would still add campden prior, wine sweetener only contains k-sorbate, which will stop yeast from budding or restarting metabolism, but will not stop fermentation by still metabolically active yeast

its not much extra work to add and adds an extra layer of protection

 
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Old 08-20-2010, 12:35 AM   #8
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I would still add campden prior, wine sweetener only contains k-sorbate, which will stop yeast from budding or restarting metabolism, but will not stop fermentation by still metabolically active yeast

its not much extra work to add and adds an extra layer of protection
Oh ok.. cool. I didn't know it only had k-sorbate.

In that case, you'll want to pitch a campden tablet 48hrs in advance, otherwise the k-sorbate isn't as effective (I can't remember exactly what the campden has to knock out first for the k-sorbate, I'll look it up if interested).
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Old 08-20-2010, 04:01 AM   #9
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Quote:
Originally Posted by ryane View Post
I would still add campden prior, wine sweetener only contains k-sorbate, which will stop yeast from budding or restarting metabolism, but will not stop fermentation by still metabolically active yeast

its not much extra work to add and adds an extra layer of protection
You don't need to add campden if you're buying wine conditioner and using. It's a mix of sorbate and sulfite, and sugar, so you're fine.

Campden doesn't kill yeast anyway- I wish that myth would die. Sorbate is the important part of inhibiting refermentation.

For a wine that's already bottled, I'd add Sprite to the glass. I would NOT mess with adding wine conditioner, sweetening, and rebottling. No way. That's a huge undertakign.
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Old 08-21-2010, 01:34 PM   #10
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Thanks for the help. Everything turned out good. I just added the wine conditioner to the apfelwein in the bottling bucket and it tasted alot better. The difference is so great I'm going to take on the task of conditioning the 5 gallons thats already bottled.

 
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