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Posted: 1/22/2014 6:47:07 PM EDT
[#1]
It's difficult to do depending on what equipment you have.
If you want to naturally carbonate in bottles, you need to use a non-fermentable sugar to sweeten plus some fermentable sugar to carbonate. It's hard to get the ratios right. If you have kegging equipment, that's that I'd recommend. Kill off the yeast with campden tablets (or one of the other yeast killers) then backsweeten as desired with whatever sugar you like, then force carbonate to desired carbonation and then bottle from the keg. |
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Posted: 1/22/2014 9:44:35 PM EDT
[#2]
I back sweeten about a week and a half ago and now it sits in my carboy.... I want to bottle it but not sure what to do next...since there is some sugars still in there.... but probably not enough to carbonate...??
was thinking of some stevia and priming sugar...would do the trick just don't know how much thoughts?? |
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Posted: 1/22/2014 10:10:03 PM EDT
[#3]
Quote HistoryQuoted:
I back sweeten about a week and a half ago and now it sits in my carboy.... I want to bottle it but not sure what to do next...since there is some sugars still in there.... but probably not enough to carbonate...?? was thinking of some stevia and priming sugar...would do the trick just don't know how much thoughts?? If you added fermentable sugars, eventually the yeast will eat all of them an poop out CO2, leading to carbonation (if in a bottle, otherwise nothing but additional dryness) and no sweetness in the bottle. |
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Posted: 1/23/2014 4:42:37 PM EDT
[#4]
Backsweeten to taste. Bottle. Allow to carb. Then refrigerate. Consume in two months or less.
The yeast WILL still go some in the fridge, but slow. I have done a couple batches this way with no explosion but they are a lot more carbed at the end. If your friends like it the stuff won't last a month anyway. |
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Posted: 1/23/2014 8:10:36 PM EDT
[#5]
Thanks for the replies!! I think I'm going to try Stevia to taste and then a 1/2 cup of priming sugar for the 6 Gallons
My fear is there is still sugar from when I back sweeten in the 6G carboy a couple weeks ago..and any more back sweeten with fermentable sugars would be....POP!! |
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Posted: 1/27/2014 4:17:42 PM EDT
[#6]
I backsweeten with AJC and a little priming sugar, bottle, wait for optimal carb, then pasteurize.
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Posted: 2/4/2014 10:30:42 AM EDT
[#7]
Quote HistoryQuoted:
I backsweeten with AJC and a little priming sugar, bottle, wait for optimal carb, then pasteurize. What method are you using to pasteurize? I'm running an experiment right now with using the dishwasher on "sanitize" to pasteurize. Pulled a couple bottles out of carb and ran them through. Will see if they carb up at all. If they don't I'll try a couple of carbed bottles later and see if they explode or not in the dishwasher. |
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Posted: 2/5/2014 11:09:51 AM EDT
[#8]
Quote HistoryQuoted:
What method are you using to pasteurize? I'm running an experiment right now with using the dishwasher on "sanitize" to pasteurize. Pulled a couple bottles out of carb and ran them through. Will see if they carb up at all. If they don't I'll try a couple of carbed bottles later and see if they explode or not in the dishwasher. Quote HistoryQuoted:
Quoted:
I backsweeten with AJC and a little priming sugar, bottle, wait for optimal carb, then pasteurize. What method are you using to pasteurize? I'm running an experiment right now with using the dishwasher on "sanitize" to pasteurize. Pulled a couple bottles out of carb and ran them through. Will see if they carb up at all. If they don't I'll try a couple of carbed bottles later and see if they explode or not in the dishwasher. Stove top method: Heat water to 190* Submerge for 10-15 minutes |
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