I'm sure it's been asked, but I can't seem to find it.
For my second round of apfelwine, I subbed in some berry juice. It's been fermenting for about 2 months now, and I'm pretty sure it's finished at around 1.003 (I also added a little malto-dextrine so I'm guessing that's why it didn't get all the way down to 1.000). the smell is wonderful and the taste is terrific. I think I'm going to backsweeten it a bit with splenda, but my problem with it is it's got a serious carbonic bite. When I pull a sample with the wine thief, it's totally full of bubbles.... like lots and lots of bubbles. It hits the tongue with a baseball bat, and I think I want it to be relatively flat. I'm thinking the racking into the bottling bucket will knock some of that out of it, but still. how do I get the rest out without oxygenating it? I'm planning on sanitizing my plastic mash padle and stirring it around a bit. Is that a good idea or is there a better way?
A great man knows that he knows NOTHING