How to back sweeten? - Home Brew Forums

Register Now!
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > How to back sweeten?

Reply
 
Thread Tools
Old 10-08-2012, 09:00 PM   #1
taishojojo
Recipes 
 
Jul 2012
arlington, texas
Posts: 22
Liked 1 Times on 1 Posts



Could someone provide a good link to back sweetening, please.
I had a batch get really dry. I bought a yeast that I was told had a tolerance of 12%.
I racked to secondary and gave it a taste... it had a some teeth to it. Final gravity put this thing at 16.5%. I was wondering how to properly back sweeten.
I figure Ill need some Campden tablets or somesuch.

 
Reply With Quote
Old 10-08-2012, 09:20 PM   #2
RobertRGeorge
Recipes 
 
Jul 2012
Nelson, Bc
Posts: 537
Liked 49 Times on 39 Posts


You can use wine conditioner, which is a combination of invert sugar syrup and potassium sorbate. Metabisulphite can help too. Something like 1/8 tsp in 5 gallons. There's a few related links at the bottom of this thread.

 
Reply With Quote
Old 10-09-2012, 01:57 AM   #3
saramc
Recipes 
 
Feb 2011
suburb of Louisville, KY
Posts: 1,743
Liked 167 Times on 151 Posts


Wine conditioner tends to cause refermentation...I used it twice and both dry wines took off. If you use it, dose with sorbate and k-meta. I now always use 1/2 tsp sorbate per gallon plus k-meta as recommended on bottle, usually 1/4 tsp per six gallons anytime I backsweeten with a fermentable sugar. This is added to a dry wine, or one that has fermented as far as it will go. Very important to use sorbate PLUS SO2. Always wait 7-10 days after backsweetening, apply airlock, to check via hydrometer for fermentation activity, then rack one final time if sediment has dropped, then bottle.
__________________
Motto: quel che sara sara

 
Reply With Quote
Old 10-09-2012, 03:53 AM   #4
Leadgolem
Recipes 
 
Jul 2012
Denver, Colorado
Posts: 3,719
Liked 1041 Times on 781 Posts


Or you can backsweeten, and then bottle pasteurize immediately.
__________________
Quote:
Originally Posted by Remmy
I'd rather work with yeast than work with people.

 
Reply With Quote
Old 10-09-2012, 05:26 AM   #5
biochemedic
HBT_LIFETIMESUPPORTER.png
 
biochemedic's Avatar
Recipes 
 
Jun 2010
Carnegie, PA
Posts: 2,158
Liked 222 Times on 167 Posts


As sarmac said, you need both potassium sorbate and potassium metabisulfite additions to truly stabilize and prevent refermentation once you add back sugar.
__________________
Packaged: 15 Minute APA, Simple Cyser '14 (Nelson Sauvin Dry Hopped!), Spiced Cider, Spur of the Moment Graff
Primary: Simple Cyser '15
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet, Wild Cider (2014 & 2015)
Planned: Fruitcake Old Ale, Not Just for Breakfast Stout. Otherwise, so many ideas, not enough time to brew them....

 
Reply With Quote
Old 10-11-2012, 02:25 AM   #6
chilihed
Recipes 
 
Oct 2012
Posts: 15

pasteurizing would do the trick, but could darken the final product unless you have killer heat exchangers. It would need to be done very quickly, and could reduce your alcohol percentage.

 
Reply With Quote
Old 10-11-2012, 03:49 AM   #7
Leadgolem
Recipes 
 
Jul 2012
Denver, Colorado
Posts: 3,719
Liked 1041 Times on 781 Posts


Bottle pasteurization doesn't allow for condensation of the liquid except within the bottle. It is difficult to quickly cool the liquid in the bottle without cracking the bottle.

I bottle pasteurize cider all the time. It is not adversely effected by letting the brew air cool to room temperature in the bottle. I've not done so with mead, so I can't speak as to what it may do to the color or flavor.
__________________
Quote:
Originally Posted by Remmy
I'd rather work with yeast than work with people.

 
Reply With Quote
Old 10-11-2012, 09:06 AM   #8
Peppers16
Recipes 
 
May 2012
Nottingham, (UK)
Posts: 205
Liked 7 Times on 6 Posts


I thought the usual method was let it clear then add some meta and sorbate? I didn't think pasteurizing was common practice for meads, which are easy enough to ferment out then sweeten.
Pasteurization is more of a cider thing for various reasons.
In fact, surely the secondary fermentation prior to pasteurization would result in sediment in your bottles?
__________________
"If the beer you are drinking is dull, perhaps its makers are telling you something" - The World Atlas of Beer

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
How much to back sweeten a mead? rhoadsrage Mead Forum 7 10-11-2012 09:42 PM
How to back sweeten? Help please garlicbee Mead Forum 12 04-28-2012 01:25 AM
Stop fermentation or back sweeten??? Toy4Rick Mead Forum 2 06-22-2011 12:30 PM
When to Back sweeten ruger12pk Mead Forum 3 01-20-2009 11:57 AM
How to sweeten a mead after fermentation? max4677 Mead Forum 8 10-24-2007 06:57 PM


Forum Jump