If you keg, you need to put your sugars into the keg, and then purge it with CO2. Then you can rack your cider/mead onto the sugars swirl it to mix, and fill the rest of the keg up. Cheers and thank you for this video, came here to get working values for stabilization.
0:36 to 0:39 "So, to stop the ferment of your mead you should add two chemicals. And these are standard chemicals that wine makers use all the time. These two chemicals are Potassium Sorbate and Potassium metabisulfite. One of these stuns the remaining yeast in the ferment and the other prevents the yeast from reproducing." Either You're wrong, or the internet is wrong. Kinda important to know which.
I don't typically check gravity to backsweeten. I just do it to taste. I probably should start checking gravity, lol - could be decent info for the future!
Do you not remove the chance of oxidation when using potassium metabisulfite to stabilize? Or Would you add it again after stirring/racking or whatnot?
Actually a bit of a misconception, here. The stabilizers are an antioxidant, so they help to prevent oxidation, but this isn't their purpose. It's just a nice side effect. I would still take precautions against oxidation.
I have a few gallons I want to backsweeten. Do I..: Cold crash, rack, put in potassium sorbate and potassium metabisulfite, then add the honey? Or should I add the white powders, cold crash, rack and then add honey?
It's the lid to a growler! Not the best CO2 purger ever, but gets the job done lol. You can use wine preserver spray, also. They are cans of CO2 that you are supposed to spray into bottles of wine after you open them and it helps keep them fresh longer. They work for this, too.
One thing I want to ask. You are afraid of oxidization because acetic acid bacteria converts O2 and alcohol into acetic acid. But stabilizers already stabilizing those bacteria anyway. So I might be wrong, you don't have to care about the oxidization after you stabilize the wine. Am I missing something?
I missed this comment, I don't know how, lol. Stabilizers are also an antioxidant, so they help with oxidation. But, yes, you still have to worry about oxidization, even after stabilizing. I don't know the science behind it, I'm afraid!
I don't really think it matters. What comes to my mind is that sometimes letting mead clear is a loooong process. Months and months sometimes. Based on that alone, I would want to stabilize first. Keep in mind, though, that sometimes stabilizing alone can clear a mead - you might not even need the finings.
Probably a stupid question but are you supposed to dissolve it before you add it or can you just put it in? I put it in and it seems to have all dropped to the bottom
You generally want to dissolve the camden tablets or at least crush them prior to addition. Same with the potassium sorbate. From my experience, you have to mix it up a LOT if you don't dissolve prior.
DON'T add during fermentation! After fermentation finishes, cold crash, rack, stabilize - in that order! Use .3grams potassium metabisulfite and .6grams potassium Sorbate per gallon. It's better to use too much than too little, so long as you don't go overboard.
@@ErickandDerrick sir already i add pottasium metabisulfite before Fedamentation and then waiting 24 hours then I add yeast but bubbles not coming , what is the problem 🙄 any solution sir,,, how to stop pottasium metabisulfite formula ,boil my wine pottasium metabisulfite is stop ?!!
If you keg, you need to put your sugars into the keg, and then purge it with CO2. Then you can rack your cider/mead onto the sugars swirl it to mix, and fill the rest of the keg up. Cheers and thank you for this video, came here to get working values for stabilization.
0:36 to 0:39
"So, to stop the ferment of your mead you should add two chemicals. And these are standard chemicals that wine makers use all the time. These two chemicals are Potassium Sorbate and Potassium metabisulfite. One of these stuns the remaining yeast in the ferment and the other prevents the yeast from reproducing."
Either You're wrong, or the internet is wrong. Kinda important to know which.
Great video! So you are backsweetening 5 gals with 2lbs of raw honey, do you happen yo know your gravity before/after? 🙏
I don't typically check gravity to backsweeten. I just do it to taste. I probably should start checking gravity, lol - could be decent info for the future!
good information here, thank you
Your welcome! 😊 Thanks for watching!
Do you not remove the chance of oxidation when using potassium metabisulfite to stabilize?
Or Would you add it again after stirring/racking or whatnot?
Actually a bit of a misconception, here. The stabilizers are an antioxidant, so they help to prevent oxidation, but this isn't their purpose. It's just a nice side effect. I would still take precautions against oxidation.
I have a few gallons I want to backsweeten. Do I..: Cold crash, rack, put in potassium sorbate and potassium metabisulfite, then add the honey?
Or should I add the white powders, cold crash, rack and then add honey?
Did you figure it out ?
What the heck was that CO2 contraption!? I like contraptions, and I probably need one of them!
It's the lid to a growler! Not the best CO2 purger ever, but gets the job done lol.
You can use wine preserver spray, also. They are cans of CO2 that you are supposed to spray into bottles of wine after you open them and it helps keep them fresh longer. They work for this, too.
@@ErickandDerrick Thanks, I'll check some stuff out.
Great video!
Thankyou!
Don't feed that Gremlin behind you professor
Or give it a bath!
One thing I want to ask. You are afraid of oxidization because acetic acid bacteria converts O2 and alcohol into acetic acid. But stabilizers already stabilizing those bacteria anyway. So I might be wrong, you don't have to care about the oxidization after you stabilize the wine. Am I missing something?
I missed this comment, I don't know how, lol. Stabilizers are also an antioxidant, so they help with oxidation. But, yes, you still have to worry about oxidization, even after stabilizing. I don't know the science behind it, I'm afraid!
That looked like Walkers mesquite you backsweetened with... hehe
Walkers Honey Farm! Our favorite honey people!
This is probably a stupid question, what is the best way to have a carbonated back sweetened cider?
the best way is with kegs! The second best way is to use a non-fermentable sugar.
You should stabilize before using a fining agent correct?
I don't really think it matters. What comes to my mind is that sometimes letting mead clear is a loooong process. Months and months sometimes. Based on that alone, I would want to stabilize first. Keep in mind, though, that sometimes stabilizing alone can clear a mead - you might not even need the finings.
Love the shirt dude,
Available on Amazon! Just search for 'beer hawaiian shirts'
What the co2 thing did you use?
I'm using ec-1118, are the package directions actually overkill?
Probably a stupid question but are you supposed to dissolve it before you add it or can you just put it in? I put it in and it seems to have all dropped to the bottom
You generally want to dissolve the camden tablets or at least crush them prior to addition. Same with the potassium sorbate. From my experience, you have to mix it up a LOT if you don't dissolve prior.
How much pottasium metabisulfite add to 1 gallon wine primary Fedamentation,
DON'T add during fermentation! After fermentation finishes, cold crash, rack, stabilize - in that order! Use .3grams potassium metabisulfite and .6grams potassium Sorbate per gallon. It's better to use too much than too little, so long as you don't go overboard.
@@ErickandDerrick sir already i add pottasium metabisulfite before Fedamentation and then waiting 24 hours then I add yeast but bubbles not coming , what is the problem 🙄 any solution sir,,, how to stop pottasium metabisulfite formula ,boil my wine pottasium metabisulfite is stop ?!!
@@ErickandDerrick when to use pottasium metabisulfite,campden tablet, and pottasium sorbate
@@jackben7894 It has been 6 months. I hope you found your answers.
lol great video but I keep thinking Tenacious D
Tenacious D? Lol, how come?
Do I use one or the other, or both?
Both!
What happens if you accidentally backsweeten the same time you stabilize?! I put it back in the fridge just in case. but, what else should I do
What happened?
You add campden tablets and sorbate at the same time?
yes
Hi sir , How to make without alcohol sweet red wine
I guess you could boil the alcohol out..
@@ErickandDerrick Add extra sugar to boiling wine for sweetness
Buy grape juice
Stick to the science of beer making, this comedy is so cringe worthy and more tailored for kids which you are talking about homebrewing!!!