I have a batch of apfelwein that is about 3 weeks into fermentation and I wanted to add some concentrate to make it more appley. Its still bubbling so is it safe to draw some of the must off, dissolve the concentrate in it and put it back into the carboy? OR do I wait till its done fermenting, stabilize it and then add the concentrate to back sweeten it?
I thought about splitting it into 5 1 gallon jugs and only doing a gallon but might just do the whole 5 gallon batch.
I thought about splitting it into 5 1 gallon jugs and only doing a gallon but might just do the whole 5 gallon batch.