Stabilizing and Backsweetening

To stabilize or not to stabilize! That is the question! But make sure you stabilize before you backsweeten! There are two very important tips, here, that are worth of mentioning again! 1) NEVER bottle a stalled ferment - always stabilize it first. The ferment could restart in the bottle, creating bottle bombs, which could cause serious injury. 2) ALWAYS wait a few weeks or a month after backsweetening, just to make sure the stabilization succeeded. Once again, if you bottle too early, bottle bombs could result.

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[doogie]

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.

[theferalpaladin]

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.

[codymacdonald]

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?

[psychicmedium-AmieCaprice]

Lol. You 2 are great! I am kind of learning. 😅

[nicolairosenmeyersrensen]

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?

[daxdowney]

I'm using ec-1118, are the package directions actually overkill?

[jackben]

How much pottasium metabisulfite add to 1 gallon wine primary Fedamentation,

[MrPastillito]

You add campden tablets and sorbate at the same time?

[habrielheiden]

You should stabilize before using a fining agent correct?

[sadistfcfm]

Great video! So you are backsweetening 5 gals with 2lbs of raw honey, do you happen yo know your gravity before/after? 🙏

[rednecksniper]

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

[richardthompson]

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

[MarioBrosfan]

This is probably a stupid question, what is the best way to have a carbonated back sweetened cider?

[jackben]

Hi sir, How to make without alcohol sweet red wine

[chrisinestes]

What the heck was that CO2 contraption!? I like contraptions, and I probably need one of them!

[Killuminati]

There's nothing awkward on this video at all.

[mkcobain]

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?

[jameslarper]

That looked like Walkers mesquite you backsweetened with... hehe

[iraph]

Don't feed that Gremlin behind you professor

[victorinesara]

lol great video but I keep thinking Tenacious D