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So just before I bottle would a Campden tablet per gallon be sufficient, and if so would the wine be drinkable within a few weeks or more like months.

That's a load off, thought I might have to pitch the whole batch. Thanks

So the alcohol produced would not kill off any bacteria? I just bottled some pineapple wine and did not pasteurize the juice nor did I add sulphites. Is it safe to drink?

It sounds like you're wanting to backsweeten the wine.

Are there reprocussions to not adding sulphites during the wine making process ?

I made something very similar, except I only added about a pound of dextrose. The OG was 1.055. It fermented down to 1.000 in about four days so I racked it, left it for two months and just bottled it last night. Tasted delicious, but was still very cloudy.

So once the juice has finished fermenting there is still a chance that harmful bacteria could still exist.

Are there any health risks to drinking unpasteurized cider, and would the alcohol created during fermentation be enough to kill bacteria?

I live in Ontario and I can make 5 gal of coopers for about 17 dollars but the cheapest beer at the beer store is about 29 bucks for a 24. Crazy taxes!

Good to know, thanks guys.

Is it important to have ventilation in a room where fermenting is taking place?

If I wanted to try and stop the fermentation with chemicals would it be difficult?

Okay thanks

I currently have a batch of the woodchuck clone going but added to much sugar. Could I pasteurize the batch before it ferments out?

Yeah there definitely was not much carbonation, I still don't have a fridge so for my next attempt I'm just keeping the keg in a fridge at work hopefully the cold will help. Any idea how much a beer gun would cost?

So these epoxy mixers will fit nicely into the line opposed to the diptube. So all you do is insert them and proceed as you normally would?

Cool, thanks guy I'll give the ice bucket and stopper a go. Yeah I did release all the pressure and I also tried turning down the psi but the line just kept getting bubbles in it there was never a Steady flow of liquid.

Yeah I'm using a bottle filler attached to a picnic tap, but I carbed at room temp because I have no fridge and used plastic bottles, not sure how cold I could get them.

I recently bottled from a corny keg but had a lot of foam which made it a very long process. I turned the psi down to 4 when doing this. What am I doing wrong?

Just out this recipe together but added a little too much sugar for my liking. Is it possible to stop fermentation a little early to get a lower abv?