adding juice for flavor?
 

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

adding juice for flavor?
 

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
>