How to sweeten on the backend of fermentation

[Jason Horlacher]

I was about to bottle a Honey Wheat kit I got for Williams when I decided to try a sip. Man, is it dry...almost vinegar!!!

Is it even worth saving? What can I do to sweeten it and bottle without over priming?

I have potassium sorbate, but have never used it before.

Thanks in advance

 

[Yooper]

Don't use potassium sorbate if you are bottling- the beer will not carbonate if you do!

The best thing I can think of is lactose. Lactose is an unfermentable milk sugar which is sweet like regular sugar. You can take out a sample of your beer and add some lactose to it to taste and see if it helps. If it does, then you can add some to your whole batch.

 

[CEMaine]

I was about to bottle a Honey Wheat kit I got for Williams when I decided to try a sip. Man, is it dry...almost vinegar!!!

Is it even worth saving? What can I do to sweeten it and bottle without over priming?

I have potassium sorbate, but have never used it before.

Thanks in advance

How about honey? A small amount should have no effect on carbonation but can adjust the flavors some.

My honey amber and blonde always increases in sweetness as it ages. The last amber was a on the dry side at bottling and too sweet 2 months later.

 

[Jason Horlacher]

Eh, thanks anyway...i dumped the whole thing

 

[tagz]

you just dumped 5 gallons of beer?

 

[CEMaine]

Eh, thanks anyway...i dumped the whole thing

Ohh the Beeranity!!

Was it truly THAT BAD?!!