brokenseeker
Member
So how do you make sure the cider is sweet? Not fermenting all of the sugar and still being able to prime?
What if you've already pitched the yeast and your just sitting around, waiting, and it's slowly losing it's sweetness (and gratefully obtaining more alcohol content)...
Neither of these two, either alone, or in combination, will kill the yeast.
They just inhibit the yeast from reproducing.
Pogo
Sorry if I'm hijacking....
Is this why my pomegranate wine (FG 0.998) continues to bubble (really slowly) even a week after I added K Sorb and Campden?
I have 6 gallons that will finish dry and I want to try half sweet and half dry but all of it carbed. My plan was to prepare priming sugar and rack/bottle 3 gal like I do any brew. For the last 3 gallons I was then going to add 4oz of lactose with the priming sugar in 4 cups of boiling water to go into the bottling bucket. Rack the last 3 gallons into the bucket and bottle. I don't want to over carb or make bottle bombs so is lactose 99%+ unfermentable? Is there a better or easier way to do this? Is 4oz of lactose for 3 gals too much, too little, or OK. Thanks.
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