You could add it when you open a bottle, but I add apple juice prior to
bottling, so I don't have that extra step (or heaven forbid I'm out of
juice when I open the bottle)

Add Potassium sorbate, (I use Sorbistat K) 1/4 teaspoon per gallon when
you add the apple juice (to taste) and no new fermentation should occur
- however, watch it for 3 days prior to bottling.

DAve


finnlamar wrote:
> Hi all,
>
> I am bottling some grape/crabapple wine (more like cider now of
> course). It has been stored in a well-sealed plastic bucket for over a
> year. It tastes ok and has a hell-of-a-kick, but I know its not great
> cider. I feel it needs a bit of flavor and sweetness, so I am
> contemplating adding some apple juice to the mix. I wondered what the
> list members might comment about that idea. Since adding sugar might
> set off another round of fermentation and make my bottles go boom,
> perhaps it would be best simply to add a bit of apple juice whenever I
> open a bottle for consumption.
>
> This is my first time... at least I have something drinkable. And I
> know it was a mistake to add the crabapples. Newbies!
>
> Thanks much,
>
> Steve Crawford
> Jyväskylä, Finland
>