I was thinking about just running it through a coffee filter
My wine that had been treated with potassium sorbate after it had reached final gravity and held it for three days was passed through a coffee filter then backsweetened. It was clear enough to read a newspaper through it. And then it shot the corks off the bottle tops just a few hours later.
im not sure I understand. why did it shoot the corks off the bottles. was it because of the coffee filter?
You can then safely back sweeten after stabilizing the cider.
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