Adding sugar after fermentation - Home Brew Forums

Register Now!
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > Adding sugar after fermentation

Reply
 
Thread Tools
Old 05-28-2012, 09:25 PM   #1
lynxTBW8
Recipes 
 
Jan 2012
Bellingham, Washington
Posts: 6


I have a few brews going that I fear may turn out much drier than intended, and was wondering if, in general, it is ok to add sugar after ferm has stopped to kick it to the level one wishes.

 
Reply With Quote
Old 05-28-2012, 10:15 PM   #2
jaycount
 
jaycount's Avatar
Recipes 
 
Dec 2010
Wichita, Kansas
Posts: 996
Liked 22 Times on 22 Posts


Unless you've killed out the yeast, fermentation will restart and ferment out the sugar you add, likely leaving it drier than you began with.

 
Reply With Quote
Old 05-28-2012, 10:17 PM   #3
Golddiggie
HBT_SUPPORTER.png
 
Golddiggie's Avatar
Recipes 
 
Dec 2010
Posts: 11,995
Liked 491 Times on 427 Posts


If you're afraid of it being too dry, then you'll want to use a non-fermenting sugar. Something like lactose, or the sugar substitutes that won't ferment.

Personally, I would just let the batch finish, bottle/keg it up and see how it is when it goes to glass. You can always brew it again with tweaks to the recipe.

Was this extract base or all grain (or partial mash)??
__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
Reply With Quote
Old 05-28-2012, 11:55 PM   #4
cyberlord
Recipes 
 
Jan 2012
Sierra Vista, AZ
Posts: 219
Liked 5 Times on 5 Posts


To sweeten a wine (this is the wine making forum) that is too dry you need to stabilize it first. You can use potassium sorbate and potassium sulfite then sweeten to taste. Or you can use wine conditioner and potassium sulfite. Wine conditioner has sweetener in it.
__________________
I used to have a six-pack, but now I have a keg.

 
Reply With Quote
Old 05-29-2012, 04:43 AM   #5
lynxTBW8
Recipes 
 
Jan 2012
Bellingham, Washington
Posts: 6

What I meant was to add sugar until the yeast's alcohol tolerance is met and sugar remains un-fermented. And its a semi sweet red wine with some black tea in there for astringency, the last batch was amazing!

 
Reply With Quote
Old 05-29-2012, 03:45 PM   #6
cyberlord
Recipes 
 
Jan 2012
Sierra Vista, AZ
Posts: 219
Liked 5 Times on 5 Posts


What yeast did you use? Some yeast are capable of 18-21%, much too high for a table wine. If you used a 14% yeast it still may go higher depending on nutrient levels.

But that is one way of making a sweet high ABV wine.
__________________
I used to have a six-pack, but now I have a keg.

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
adding sugar to fermenting wine Arkwright Winemaking Forum 4 04-22-2012 01:04 AM
Adding sugar? Thexyboi21 Winemaking Forum 2 11-17-2010 04:54 AM
Adding sugar 2001SE Winemaking Forum 2 06-24-2010 01:17 PM
adding sugar rule of thumb CandleWineProject Winemaking Forum 9 05-05-2010 06:00 AM
Thinking about adding more sugar, your thoughts? Papinquack Winemaking Forum 6 12-15-2009 09:40 PM


Forum Jump