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Old 07-28-2011, 12:42 AM   #11
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Originally Posted by commonsenseman View Post
I would not add nearly that much honey to backsweeten, that would raise your gravity by 50-70 points. Far too sweet for almost any palate. To backsweeten (after stabilizing), the best method is to take a measured portion, add a little bit of honey until you get to your desired sweetness, then scale it up to the whole batch. That way you don't end up way too sweet, since without blending it's very difficult to make it less sweet.

Keep in mind that as it ages, it will require less residual sugars to taste good. So if you backsweeten while it's still young, it may be too sweet a year later.
I have a feeling that that poster might not have realized this was a 1 gal batch...


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Old 07-29-2011, 03:42 PM   #12
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It has been about a week and looks like fermentation has stopped (no bubble action like before...I took a reading and I am at 1.070...so a looong way to go...it tastes sweet with a little wine character....so now what? I added 1/2tsp of yeast energizer and shook up the bottle (this is a 1 gallon carboy). Should I go add DAP? re-pitch yeast? I am using Red Star Cote del Blanc.

I also did a gallon of cider at the same time with the same yeast and it fermented out 1.000 in the same amount of time..


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Old 07-29-2011, 04:18 PM   #13
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This is some of the best information I have gotten in one little thread. Good on you guys for your sharing!
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Old 07-29-2011, 07:14 PM   #14
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Quote:
Originally Posted by Crimsonwine View Post
It has been about a week and looks like fermentation has stopped (no bubble action like before...I took a reading and I am at 1.070...so a looong way to go...it tastes sweet with a little wine character....so now what? I added 1/2tsp of yeast energizer and shook up the bottle (this is a 1 gallon carboy). Should I go add DAP? re-pitch yeast? I am using Red Star Cote del Blanc.

I also did a gallon of cider at the same time with the same yeast and it fermented out 1.000 in the same amount of time..
I would suggest checking the PH, if it's not in the right range, that would be enough to stop it. I believe somewhere around 3.6-4.0 is good.
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Old 07-30-2011, 03:57 AM   #15
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my pH is 3.8...
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Old 07-30-2011, 06:20 PM   #16
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Well, not that then. You should be safe adding DAP at least up to the 1/3rd break (somewhere around 1.060-1.065, assuming it'll go below 1) & possibly even a little further, although the yeast don't need it as much then.
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1 Gal: Brandon O's-Graff
2 Gal: Big Ol' Barleywine
5 Gal: Graham's English Cider
5 Gal: Apfelwein
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Bottled: Traditional Wildflower Mead, Burnt Apple Braggot, Apfelwein, Big Ol' Braggot
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Old 07-31-2011, 01:10 PM   #17
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Within an hour after adding yeast energizer fermentation kicked in and has been going strong ever since....
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Old 07-31-2011, 04:53 PM   #18
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I guess that reaffirms what Medsen said about this particular yeast being a nutrient hog!
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5 Gal: Graham's English Cider
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Old 08-07-2011, 01:37 AM   #19
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Update....

I took a FG reading of .996 today so I racked it onto 2.5# of thawed black raspberries I picked up in SW Michigan last week. I put it in a 3 gallon carboy

I will let it sit for 3 or 4 weeks....

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Old 08-07-2011, 07:14 PM   #20
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Sounds fantastic.


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