Carbonation and back sweetening

[Derrick123]

Hi,

I would like to hear people's experience with back sweetening hard lemonade and then carbonating in individual bottles.

What did you use for sugar?

How much sugar did you use?

Did you judge the sweetness by measuring gravity or by taste?

Did you prefer the end result carbonated or not?

Thanks

 

[OHIOSTEVE]

back sweetening + bottle carbing = bottle bombs........unless you use a non fermentable sweetener.

 

[Derrick123]

I should have been more clear. Sorry about that. I meant without making bottle bombs.

So for example did you use splenda or another type of sugar to ensure you did not have bottle bombs. How much did you use? How did it turn out? How long before it was carbed?

 

[OHIOSTEVE]

I should have been more clear. Sorry about that. I meant without making bottle bombs.

So for example did you use splenda or another type of sugar to ensure you did not have bottle bombs. How much did you use? How did it turn out? How long before it was carbed?

I havent done it.. I am the only one on my house that can deal with artificial sweeteners so it is a no go for me.

 

[RobWalker]

What would happen if you kill the yeast, sweeten, carb in a keg using co2, and bottle straight from the keg?

 

[Derrick123]

Ok... I'm still not sure what I will do with my batch. I would like it carbonated but not sure I want to use artificial sweeteners either.

Hmm... What to do. Ha ha

 

[RobWalker]

Oh, and - I used aspartame (the bottled "Sweetener" you get from your LHBS) and it was awful. Barely even sweetened it, but maybe something like splenda would be cheaper and more effective

 

[Derrick123]

Maybe I will have to just stabilize and back sweeten and not bother to carbonate.

 

[OHIOSTEVE]

Maybe I will have to just stabilize and back sweeten and not bother to carbonate.

it is good as is.. however when I get a keg set up I think my first batch to be kegged will be skeeter pee.

 

[Derrick123]

Just wondering what people use to sweeten. Do you make a simple syrup,
if you do, how much sugar and water did you use?

For those who sweetened to 1.020 how much sugar did you end up using?

 

[Sboutot]

Just so you know, if you're planning on backsweetening your wine, you need to use a non-fermentable sugar. Most wine shops have what's called "wine conditioner" it's basically a stabilizer and a sweetener that won't result in "bottle bombs".

 

[Derrick123]

Hi,

That is what I have used in the past with some wines.

This time I thought of using campden tablets and sorbate and then sweetening after a few days with a simple syrup.

I was just interested in hearing what others have done.