usaftrevor87
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- Jun 12, 2013
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I searched on here and couldn't really find my answer. So here is my idea; I'm not great at explaining stuff so we'll see how this goes.
I was planning to use Splenda to backsweetin (since it does not ferment), but after all the research I did I've decided not to because of the off tastes and what not.
So now I'm thinking, what else can I use that doesn't ferment. I thought of wine conditioner, but not sure and it can get spendy.
Then I thought of doing it the tried and true way of using Potassium sorbate and campden tablets and backsweet to taste.
Then I got to thinking... when you make frozen concentrate wines you can't use the ones with preservatives because they won't ferment. So theoretically couldn't I just add frozen concentrate that isn't 100% organic with preservatives, to backsweeten and have to not worry about bottle bombs cause it shouldn't ferment... right?
Any insights?
I was planning to use Splenda to backsweetin (since it does not ferment), but after all the research I did I've decided not to because of the off tastes and what not.
So now I'm thinking, what else can I use that doesn't ferment. I thought of wine conditioner, but not sure and it can get spendy.
Then I thought of doing it the tried and true way of using Potassium sorbate and campden tablets and backsweet to taste.
Then I got to thinking... when you make frozen concentrate wines you can't use the ones with preservatives because they won't ferment. So theoretically couldn't I just add frozen concentrate that isn't 100% organic with preservatives, to backsweeten and have to not worry about bottle bombs cause it shouldn't ferment... right?
Any insights?