Home Brew Wednesday # 23 - Back Sweetening
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- Опубліковано 27 сер 2024
- If you make "inmate brew" or wine from store bought juice, this video can teach you how to get better flavour from your "hootch" I you want to make wine from store bought juice, look up "how to make inmate brew" on UA-cam.
If I remember correctly Sodium Metabisulfite and Potassium Sorbate work in concert with one another. The Metabisulfite kills the yeast and prevents further fermentation and possible infection and the Sorbate gives you the longer shelf life for your wine. It Aids it in aging for an extended period of time without losing its color or fruity flavor. (Sodium Metabisulfite or Potassium Metabisulfite either one will do the same thing)
Love the videos Craig and especially the Bloopers : ) Cheers !
Ha, great blooper! This is a classic tip that more people need to know about, good job Craigers!
I actually made a batch of apple wine using bread yeast and I added a bit of vanilla infused honey. It tastes incredible and it's a bit fizzy. It's a bit more alcoholic than I expected, but it is awesome. I'm in the process of making my first gallon of mead at the moment as well using the same honey. I will say that your methods work beautifully and I love how informative your videos are. I got a little bit drunk of my own homemade apple wine, but I used your method but with a balloon for an airlock. Love your videos and I am looking forward to experimenting in the future and using your videos for reference. Keep it up man, you're awesome
Thanks for being the inspiration behind my new hobby. Home brew, cheers craigtube
Man, first you're showing me vinyl tips and now brewing tips? Thanks man!
another way to back sweeten wine that was made using inmate brew method is so save the juice from the initial batch (remember you have to take some juice out to make room for sugar ) instead of drinking it or throwing it out save that excess juice in a sanitized empty water bottle. when you inmate brew is done, rack it into an empty sanitized bottle and freeze it for two days, that will kill the yeast. after that take your original juice and back sweaten
This is exactly what I have been thinking about all week! Thanks Craig.
Excellent vid!👍🏾
Craig---you can also backsweeten your wine/hooch and put it in plastic PET bottles (soda bottles) and store in the refridgerator. This will cause the wine yeast to fall out (for the most part). Although you will get carbonation with this process. I make ginger ale/beer and do this all the time. It's pretty darn good!
Nice job! Good in-depth instructions - looks good!
Can't believe you posted a video on back sweetening. I was just about to ask. Great information and thanks a lot!
It depends on the province. Some provinces the Legal Drinking/Gambling Age is 18 and in some provinces (such as the one Craig lives in Ontario) the legal drinking/gambling age is 19.
Why not do it the same way they use when making port? They wait until fermentation has reduced the sugar content and then add grain alcohol. Everclear will work just fine. The added alcohol kills off the yeast and you then have increased the sugar content as well as the alcohol content. That is why port is sweeter then wine and it has more alcohol. By the way I love your videos Craig.
+Joe Murphy cus then you would have a very strong wine
I fucking love port and now i know why.
BEST BLOOPER EVER!!!
one method i was hoping you would talk about was how to keep sweetness in a carbonated bottle,,from what i know it can be done two ways,either adding a non fermenting sweetener or pasteurizing with the right timing which can be tricky
cheers and thanks for a great and helpful tip on taking the edge off our "house wines"
My wife Katie makes it and it often needs a bit of a sweeten up. ta buddy.
I personally think this was your best video yet. Boomers were awesome gj again cheers.
You can also use Xylitol or Stevia, they do not ferment.
Thanks, that's the cheaper way, and i'm all for that! because i have that already and that has happen to me that my wine kept fermenting and it was almost undrinkable for me!
Thank you! I was just going to ask him for a lower carb option!
Exactly, polysyllabic chemicals scare me.
@@dippster357 Where I live Xylitol is expensive. Where do you get it?
@@anzaal It's not the poly-syllables that scare me, it's what they actually are that does indeed concern me.
i've done this technique making hard lemonade and hard ice tea.....both turned out fantastic! all my friends love them on hot summer days, its hard to keep up with demand when its hotter than hades out!
I add potassium sorbate, then I back sweeten with fruit concentrate with about a tablespoon of corn sugar. It doesn’t kill the yeast it sterilizes the yeast.
Hehehe. I've been drinking a ton of inmate brew. (Mostly apple cider...as well.) It's pretty yummy.
That solved a lot of problems for me, thanks.
Isilinglass is a clearing agent made from fish swim glands, it's used often for wine or beer clarification.
Thank you,, you have answered my most important question before I start getting into home brew wine,, i have always liked a little sweetness with my wine.. thanks again..
I always just backsweeten with lactose... and if i want it thicker (like if im doing mango) i also add maltodextrin.
To me, I really like the nice, strong, ruddy and dry wines. So sweetness isn't really a big thing for me with wines. Although I may try the back sweetening next time I do an inmate brew just to give it a go and see what I think.
Hi mate...thanks for share this....clearly explained, relax and....useful
I also use both metabisulphite and sorbate. Nice vid, as ever.
17 is a term Maineyak came up with that mean cheers, bottoms-up. Maineyak broadcasts on justintv before Craigs cast every Friday night.
thats why i give it a quick boil filter it 2 times, add lactic acid to stabilise it and then add honey to my honeywine
1/4 - 1/2 teaspoon per gallon is usually for potassium sorbate. Potassium metabisulphite is a sterilant and should NOT be 1/4 teaspoon per Gallon. Metabisulphite dose is a lot lower. For example a high dose would be 150ppm! Too high. The aim should be between 50ppm and as low as 30ppm. 1gram of metabisulphite in 1000ml equals 1000ppm. So one (UK gallon) aprox 4.5 litres 4500ml. 1/4 teaspoon of metabisulphite equals aprox 1.6,grams. So 2 teaspoons of potassium metabisulphite is aprox 12.8 grams. Divided by 4 gallons is 3.2 grams so adding 2 teaspoons to 4 gallons gives aprox 700 ppm. When your aiming for around 50ppm (parts per million) of metabisulphite. So if u had a five gallon batch it would be - 2 1/2 teaspoons of potassium SORBATE for five gallons. And POTASSIUM METABISULPHITE - at 1/4 teaspoon in five gallons would equal aprox 32ppm - 50ppm which is disirable/correct dose. Don't confuse sorbate (fermentation stopper) with metabisulphite (sterilant) to put into context the dose of metabisulphite per five gallons is usually around ONE quarter teaspoon.
I have my first 2 batches in the fridge...will that stop the fermentation? I do need to sweeten them too...thanks for all of the help!
First thing - Potassium metabislufite alone does NOT kill the yeast. You must use it along with sorbate to make the yeast go dormant. An even better way to back sweeten is to rack off about a 1/2 -1 gal of juice at the beginning before you add yeast. Add some k-meta to it and put it in the fridge for later. Once your bulk must ferments to dry. Rack it, add k-meta and place it in the fridge to cold shock it for a week. Once the wine looks more clear, rack it again to get rid of most of your yeasts cells. After this rack add k-meta AND sorbate and place it back in the fridge. NOw you can start adding your unfermented juice, little by little to get your desired sweetness. YES, this is a much longer process, but it also yields the better wine and ultimately more bragging rights to say you didn't sweeten with extra sugar or concentrates. I will also add that if you want to be 100% sure the wine will now start fermenting again after sweetening, is filtering it though a 0.5 micron filter before you sweeten. This will filter out any yeasts cells remaining in the wine. Personally, I rack off twice after primary fermentation instead to filter out as much yeast as possible. Hope this helps. Cheers
When bottling my cider and inmate brews, I simply bottle prime just as you would for beer, then immediately place in the homebrew fridge. 1 1/2tsp of dextrose per quart of dry tart apple cider usually brings it up to an acceptable mild sweetness for most palates. Of course, I enjoy very dry wines, so I always bottle some 12ozers unsweetened for myself. With this method, there's no worries about metabisulfite trainwreck hangovers.
You get hangovers from drinking to much
fantastic as always craig, have u ever thought about doing craigtube podcast?
Make a freeze distillation video. Possibly as a way ro save bad batches
If your going to add fruit concentrate to wine you might as well just do a alcohol wash ( with cheap sugar) and then add concentrate. Less hastle and much cheaper I think.
instablaster
Thanks great video been doing beer for awhile and thinking about starting to do some wine
Great information well done...see u Friday....Cheers
Great video, thanks!
But now i dont understand how to make a sweet sparkling wine. If you kill the yeast you will never be able to make it carbonate afterwards in the bottles.
Can you use more sugar for the primary fermentation then filter add more yeast sugar and flavor for a secondary fermentation then filter chk gravity back sweeten if needed freeze and pour off for a much higher alcohol content like 10% .
PPPPFFTTTTTTT.!!!! Lmao....I completely understand the getting old crap...every time i sneeze its an adventure in bladder strength!!!!
Great video! Thanks for the info
It's potassium bisulfite because potassium is very reactive with water but both types work because the bisulfate is the important part
this guy kinda looks like and completely sounds like Aleksandar Živojinović aka Alex Lifeson from RUSH lol its pretty awesome
hi graig, long time subscriber and watcher of your videos here. i've learned everything i know about home brewing from you and i thank you for that, no offence to you or the other viewers, i just felt the video was a bit lengthy because i thought you repeated yourself a lot. i'm not a troller or trying to take the enjoyment out of anything. i just thought the video was a bit lengthy man. i thought it was a constructive comment but in hindsight i shouldn't have said 5 minutes. i'm still a big fan
I've heard some bad stuff about this Metabisulfite so I started reading into a bit. Its worth reading into... as some people are highly allergic and sensitive to sulfites. Some folks use sodium metabisulfites to remove tree stumps. When mixed with water it releases sulfur dioxide which can be harsh to asthmatic individuals.
Love the Menards hoodie. The just built one by me.
i love making jailhouse wine for the warmer summer months ^^ peace!
Best ending. Im looking forward to getting old
nice toot craig! and very informative vid thank u
Camden tablets are also metabisulphite may be easier to find.
Cheers
HopZ
i have used 2 cans to back sweeten 5g, but apfelwein should be dry and tart
Add the sodium metabisulfite, wait a couple of days, add the potassium sorbate, and can you then add the sweetener right away or should you wait until you do so?
and I want to hear about that brown sugar batch that was so good.
Difference between pothassium metabisulfite and sodium meatabisulphite is that sodium raises you blood pressure "more", Not a big deal in the small ammounts used din this application though..
Hi Craig:
Was that a "Blazing Saddles" moment at 15:25?
Another great vid! Thanks for posting these!
How about doing this to your beer before kegging it? Not adding extra flavor. But just killing the yeast. So the beer is 100% chrystal clear, before you keg it. Then you can shake and do whatever you want with the keg, and it will last 4 ever. Cheeper than filtering the beer. Is the extra chamicals OK to drink in a big amount?
Sorbat is the one to use 1/2 tp per 1 gal
Thanks Craig! Quick Question - can I still stabilize and back sweeten the cider if it is already in the keg and carbonated?
What about instead of buying the chemicals if you added juice with the preservatives already in it? Two birds one stone?
That's what i was gonna do! I BELIEVE IN SAVING A BUCK IF I CAN!
But if you want it carbonated you will have to have a keg and co2 set up. Otherwise it won't carbonate from bottle conditiong
What If we pastorise wine in 54 degree for 4 hours Is it gonna kill all yeast or not ? If it will work we can add sweetener to it
How about making organic wine - without chemicals.
Also, i couldn't make myself drinking such a foamy beverage. Looks like laundry soap 🥺
also... Have you ever made or considered making a brew with Buckwheat honey?
does the sorbate also protect from oxydation? btw metabosulfate is used to kill wild yeast and sorbate kills the pitching yeast or i suppose all yeasts or inhibits them from growing
4x1/4=1 tsp sodium metabisulphate. Thanks for the info though.
Do you need to worry about sanitization after adding potassium sorbate?
and 1 tsp of stabalizer works good for me craig
dude, look at all the star sans-serif you put in that bottle! along with that, and all the sulfites, you have a lot of chems in your wine.
Both of these things do not impart any flavors on your brew.
Could the same principle be applied using the sodium metabisulfite by using a fruit juice with the chemical in it instead? Let me clarify. If you were to say, make a red wine using Welches' or whatever kind of red grape juice, and then added Welches' white grape juice to the already fermented red grape juice, would the white grape juice (which contains sodium metabisulfite) contain enough of the chemical to kill the yeast? Just a question out of curiosity.
What if you stored it after it quit fermenting and when you were ready to drink it added the concentrate and keep in in the fridge until it was gone? Wouldn't the lower temp keep the yeast from reactivating?
Looking for some advice. Have a cider that I want to back sweeten but at the same time would like it to be carbonated. Is there a way to carbonate when bottled so the remaining yeast doesn’t eat the added sugars.
Thank you!
LOL! I love the bloopers! I had a sim ilar experience in one of my brew day vids.....lol I squatted down to show something and farted and you would have thought that the camera was right next to my ass.....lol Great vid, and good info!
This is going to help me out a lot with back sweetening my apfelwein if it is dry and tart. How much apple juice concentrate would I need to use for 5 gallons?
A fellow Menards employee I see!
What about using concententrats whith added vitamin C
Isn't c conciderd a presevitive.
So no added chemicals
do you use a hydrometer? i dont have one, im making a apple wine and was wondering if you knew of any other way other than the guessing game thanks
i use 1 campden tablet per imp gallon dose same job without putting to much in
hi thanks for tip. can i then bottle it and put carbonation drops for bubbles?
Hey @craigtube do you know how i could stop fermentation of my wine? (Im still to degas and put in finings)
Question: once the brew has been Stabilized by the two chemicals, you sterilize the gallon jug. I'm sure you do that out of habit but is there really a need since the batch is "Stable"?
so... if your hard cider is actively fermenting... can you ad the two chemicals to stop the active process? Seems like if you could... one could us a hydrometer to stop the mix at a given specific gravity or sugar content (much like using beer yeast does naturally). Will that work?
hi Craig nice videos
i am just getting in to makeing some apple cider. i was lucky to get given some LEFFORT X5 yeast by a inporter ( i work at auckland int airport as a freight forwarder ) now this yeast is for making a chardonnay. aromatic but dry and i want to make a sweet and sparkling cider so i cant kill off the yeast. i was told by the homebrew shop that i could use artificial sweetener with a teaspoon of suger when i bottle the cider to make is sweet and sparking. what do you think ?
One misnomer....you are not KILLING the yeast....you are simply rendering it unable to eat sugar....yeah, I know, I'm splitting hairs....lol
Mike Lee Ya, well there's a lot of "splitting hairs" amongst these winos so everybody's used to it. Lol
CHEERS!
won't freezing the cider and after adding sweetener after achieve the same thing?
Oh, I hadn't seen the bloopers
hi craig .. i read that the sorbates just inhibit the reproduction so it stops the ferment that way..?? same with the meta...
What is icingglass? Mine clears up very nice on it's own at about 1.2 months in but i will wait two days for the sorbate and sulphite to work. Do you suggest just mixing up 1 gallon batches as i need it?
Craig, my sour cherry is ready for degassing. Now I want ask coz I forgot, should I clarify first before sweating or can I sweeten and still clarify after the fact?
Adrian, Calgary
Hey Craig, Your calender is from 2011. It's only the 11th. :)
Why dont you just use more sugar then needed then use a hydrometer and stop the fermentation before all the sugar is gone?
Is there any way to have a sweeter hard cider, carbonated in the bottle? I have been using a champagne yeast. Will some sort of ale yeast work better for this? I'm looking for a little less dryness/more fruitiness. Thanks!
Any one reckon the more chemicals you add the harder the hangover, Whats 17 about????
1/4 teaspoon per gallon x 4 gallons = one teaspoon !
What is the brew in the carboy behind you? do you have a recipe or is it a kit?
Ok,I see someone already mentioned the date so I wont.Today is my wife and I have been Married for 15 years.
craig do i need to transfer my apfelwein off the yeast cake into a new carboy then kill off the yest? and do i just dump in the two and then mix it and wait how many days?
LOL.... There is more room outside then there is in !!! :-)
innovision777 ii
Can you carbonate it then stabilize it??