Back Sweetening Wine

[@wightclaudia]

Finally someone who doesn’t talk for 10 hours before getting to the point. Great channel

[@DIYFermentation]

Thank you for watching.

[@ontherims3284]

Very direct and to the point. Personally I love to see a channel done this way. Reminds me of the good old days...when more channels put a focus on, educating more than entertaining.

[@DIYFermentation]

Thank you. Please subscribe.

[@howardharaway2259]

Thank you ! I am prepping to bottle a 18% abv fig wine 🍷 but needs a little back sweetening. I bought a premixed bag of potassium sorbate,and invert sugar. MANY years ago, I made Meade. I kept all my equipment . This past summer I had a bumper crop of Figs. 60+ pounds. and I have 15 gallons of wine ready to be corked . 18 % ABV ! 😎👍

[@DIYFermentation]

Thank you for your comment.

[@mykilpee]

Thank you for this. This is the nicest and cleanest tutorial for backsweetening I've ever seen.

[@DIYFermentation]

Well, one of them. City Steading did one that was nice.

[@mykilpee]

@@DIYFermentation I saw that one too, this one is a little cleaner, nicer, better put together. And this video gave me the confidence to try back sweetening a 0.991 brew and the knowledge of what to suggest with the rest of the bottles.

[@fahkasiar]

I am enjoying your channel I stumbled across it but you make making wine so much easier now I know what I’m going to do with all my empty wine bottles no more paying $16 for a jug of wine LOL thank you thank you thank you

[@DIYFermentation]

Thank you for watching, although I might add that that those jugs used in these videos are recycled $16 Carlo Rossi wine jugs. They are perfect for small batches.

[@Mcaz312]

Simply said

[@lisabrancato5050]

Great Channel 👍 informative and to the point, I enjoy all the variety of wines you make. You have been a Godsend. I love country wines and experimenting with different fruits. It's fun to see the comments and know that there are others out there having fun with wine.

[@DIYFermentation]

Glad you like them!

[@mistere304]

What a wonderful channel. Can't wait to support and dive into your patreon one day just waiting for my disability to go through this hobby has served to keep me sane, to some degree. I have made changes and not seeking advice as you say this is not an advice channel but I did want to put them here for arguments sake with other viewers possibly. I am adding citrus (the lemon wedges) post-fermentation as well as tannins. This in theory should reduce volatile acids and tannins are said to possibly hamper lactic acid production. Oh, I also learned that lemon juice is a great nutrient when supplementing for shoe-string budgets and not buying nutrients with the bread yeast which I have been adding by killing them first. So I decided to go with raisins and it seems they can eat your sugars a bit but they don't add any impactful flavor at all to the finished wine as a lemon squeeze could potentially do with volatile acids created during fermentation. Thanks for everything you do and sharing this wonderful hobby with others.

[@pmcatnip]

Great video, thank you. I’ve been wondering if I could deliberately sweeten it above the yeast’s alcohol tolerance and you’re the only one I’ve found so far who talks about that. Cheers!

[@DIYFermentation]

Experience has shown the yeast tolerence will vary even from the same package of yeast. That's why I just let the wine go dry the back sweeten.

[@James-vm7ob]

Thanks for this! I'll be bottling my lemon wine next week, and my blueberry in a few more, so this is very helpful. Then, time to try a few more! I know you're still waiting on many of your wines to age, but can't wait to start seeing the tastings and how they all turned out.

[@DIYFermentation]

Thank you for watching. I've already uploaded my 6-month tasting of a strawberry wine that I did. It's scheduled for 9/19 with more to follow. The lemon wine seems to take forever to clear. I'm just saying.

[@Edwoodb3]

Great video, entertaining and informative 👍

[@ThornbackHag]

Thank You!! Personally I love the bone dry wines that make your face twitch :D but I have a friend who loves sweeter things and I'm wanting to make some that she will enjoy. I wanted to avoid the sulphites so have just racked off a pineapple and an apple mead each onto half a cup of sugar, and will see how they go. I'm a bugger for not using the hydrometer, but I dug it out and will make use of it! Already they smell better. Thank you, from Sherwood Forest, for such a helpful and clear video. I'll be looking back through your other videos because I'm sure I'll learn useful things. Have a wonderful summer!

[@DIYFermentation]

Thank you for your comments, and thank you for watching.

[@ThePappydog]

Best explanation on backsweetening I've seen!

[@DIYFermentation]

Thank you for watching.

[@sellelpoc]

Your videos are top-tier the way you explain stuff is perfect!!! Thank you much !!!

[@DIYFermentation]

Thank you for watching.

[@mandyspacek1087]

Fabulous Information- Simple & straight to the point! Thank You 4 sharing.

[@DIYFermentation]

Thank you for watching.

[@apenutz987]

Not sure if this is one last video before the break or your continuing. But i like it. Lol love the videos.

[@DIYFermentation]

Thank you. Actually, I've done the next few videos, and have uploaded them, and scheduled them for weekly release.

[@Doug791]

Just been looking at some of your older videos. Got to say the thumbnail for this one really made me laugh for some reason. Good video too !

[@DIYFermentation]

Being cooped-up during one of the covid locklodowns tended to drive some of us a little bit off.

[@Doug791]

@@DIYFermentation you're not kidding , I'm still not right.😂😂

[@DIYFermentation]

Consider becoming a supporting member of DIY Fermentation by joining: kzbin.info/door/yogN69ayejYnRaQC3eZsxgjoin Sorry, this channel does not offer individual winemaking advice. Amazon & Canva affiliate product information. As an Amazon Associate & BrewDemon & Canva Affiliate I earn from qualifying purchases. My current winemaking setup: BrewDemon Fermenter: www.avantlink.com/click.php?tt=cl&merchant_id=f34b031c-e43a-43a4-973d-24d17c9a727a&website_id=ebe44688-8c34-46de-b945-9406903c8ad6&url=http%3A%2F%2FBrewDemon.com Red Star Premier Blanc Wine Yeast: amzn.to/3yskhUK Wine Yeast Sampler: amzn.to/3F8gNtf Hydrometer: amzn.to/3l2XbMS Airlocks: amzn.to/36bpGlg Wine Corks & Caps: amzn.to/3vgBA9w Wine Bottle Corker: amzn.to/3zO4fVa Stoppers: amzn.to/3673Tv1 Racking Cane: amzn.to/34YyP19 Wine/Beer DeGasser: amzn.to/3ODVTXi StarSan: amzn.to/356Tnot

[@randomlife718]

The thumbnail looked fun.

[@DIYFermentation]

Depending on my mood at the time, they can be fun.

[@dylans.6400]

Excellent video, very informative, thank you

[@excalibur440]

Thank you for making this video. appreciated!

[@DIYFermentation]

Thank you for watching.

[@isaaccutlip5815]

Your thumbnail is hilarious 😂

[@DIYFermentation]

Thank you. Why not have a little bit of fun.

[@user-iz6pr6zr1w]

Nice work, thank you.

[@richardvogel1195]

Im getting ready to make mead and was wondering if i could use more honey after fermentation to sweeten it up

[@JFunk717]

Absolutely! And highly recommended!!

[@fusion9619]

I just started my first mead, so I have a few weeks (months?) to figure this out - my plan right now is, if it's too dry, I'll back-sweeten with sugar, then pasteurize it in the wine bottles by putting them into some hot water for a while, just to be sure I don't create exploding bottles. Is this too simplistic? Also, goodness, that red wine you pulled out was beautiful, like a liquid gemstone.

[@DIYFermentation]

It won't work. Pasteuriazaton requires (according the the methond that I use) a temperature of 165 degrees fahrenheit to kill off the yeast: kzbin.info/www/bejne/aqqTgqiipLmHacU

[@ellederberryblue8377]

Well done. 🎉

[@DIYFermentation]

Thank you!

[@jamessethmoore]

Thank you

[@DIYFermentation]

You're welcome

[@AlexJoneses]

thanks my dude, this will help alot

[@DIYFermentation]

Glad to hear I could help.

[@williammcduff6531]

Great video thanks for sharing!

[@DIYFermentation]

Thanks for watching!

[@wfleming537]

very cool Charles! great info not a lot of brewing channels talking about using non fermentables to sweeten! loving the channel found you because I was looking for a banana wine video thinking of making it but don't currently have a small enough bag for a 1 gallon batch would you recommend jumping right into a 5 gal batch or just doing a 1 gallon without bagging the fruit?

[@DIYFermentation]

Thank you. I would suggest making a 1 gallon batch first if you have not tried banana wine before. The spent bananas are going to be gross with or without the bags. The bags are just a convenience. The wine clears so quickly that the larger particles that would have been strained out by the bags won't really matter.

[@wfleming537]

@@DIYFermentation thanks for the advice I'll be trying a batch later this weekend!

[@michaelhembree3432]

For back sweeting after fermentation will the hydrometer reading increase.and if so, what would be a good final reading say for that pink grapefruit you said .994 what did you raise that to with back sweeting and how many 1/2 cups of sugar did it take ?

[@christopherlaing4058]

Did you mean to say adding potassium sorbate will prevent starting fermentation again or sulfites. Thanks. Your videos are very helpful.

[@DIYFermentation]

Potassium sorbate inhibits yeast growth, the potassium metabisulfite when used at this stage will help to reduce oxidation of the wine that may occur over time.

[@christopherlaing4058]

@@DIYFermentation Thank you kindly.

[@DeeKitchen]

very nice creative

[@DIYFermentation]

Thanks for watching.

[@themistoklis6237]

How about adding glycerine? What do you think?

[@Ez_32]

For the last method of backsweetening, do you still add a campden tablet to prevent contamination?

[@DIYFermentation]

No, pasteurization.

[@zealousepileptic2690]

is this info applicable to mead??

[@Onager-xv3gz]

If I understood that last method, you continue to add sugar during fermentation until the yeast hit their alcohol tolerance and stop producing alcohol. At that point, any sugars added strictly increase the sweetness without effecting the abv any longer. Correct?

[@DIYFermentation]

Well yes. Wait until fermentation has initially stopped, and then start adding small amounts of sugar take a reading then another in a week or so, and repeat the process.

[@elricthebald870]

This in ONLY a viable approach if you want your brew at that higher ABV. For a low ABV brew this method wont work.

[@fusion9619]

​@@elricthebald870 couldn't you get the sweetness you like regardless of fermentation not stopping, then stop the fermentation by heating it?

[@elricthebald870]

@@fusion9619 Yes. That would work. But that is not what OP is talking about.

[@smokymcpot5917]

I made my fruit wine 5 months ago and it's been sitting in bottles. It's clear with the tiniest bit of sediment at bottom of bottles. Being that it's been 5 months if I add sugar to sweeten a little will it start fermentation again or has it been long enough where the yeast is dead and or gone?

[@DIYFermentation]

Fermentation will more than likely restart.

[@smokymcpot5917]

@@DIYFermentation damn. I guess I'm buying some k sorbate and metasulfite. Thank you

[@batemanplayz52]

So do I just add some sugar after fermentation is finished?

[@DIYFermentation]

Just make sure that you stabilize your wine to prevent re- fermentation. This channel uses pasteurization.

[@nono-cw6ck]

How do you know if the yeast is still active after all of the sugar has been consumed? How long will the yeast live without food, will it just go dormant until fed? Is the yeast that has filtered to the bottom of the bottle during fermentation alive and dormant or dead. If it is alive, can it be harvested and reused?

[@DIYFermentation]

Take a hydrometer reading. Add additional sugar. Take a new hydrometer reading. After a few days if the hydrometer reading has changed then the yeast is still active. Unless the yeast has reached or slightly exceeded it's ABV tolerance it will simply go dormant until additional sugar is added. Mostly dead. There is a way to clean and reuse the lees for use in another batch of wine.

[@ARCSTREAMS]

you did not discuss pasteurizing as an option even for wine

[@DIYFermentation]

That is one technique that I haven't tried yet.

[@elricthebald870]

Pasteurization works great. Especially on sweet bottle carbonated brews. It's a good way to prevent bottle bombs.

[@ARCSTREAMS]

@@elricthebald870 exactly but it can also be a catch22 and you end up making a bomb anyways while doing it or if done wrong and it explodes weeks later ,but i still get lots of fizzing out of the flip tops and expanding liquid level when trying to pasteurise ,so i need to figure it out ,perhaps not fill the bottles too much and give more head space

[@fusion9619]

​@@ARCSTREAMS or degas before bottling? I'm new at this, so idk, but it seems like carbonation is risky.

[@ARCSTREAMS]

@@fusion9619 we are talking about killing the yeast to stop further fermentation

[@sellelpoc]

Do I have to worry about my wine turning into Vinegar or getting oxidated when mixing in some Monkfruit??

[@DIYFermentation]

Sorry, This channel does not offer individual winemaking advice.

[@benjamindeans6664]

Please make one on cucumber wine

[@DIYFermentation]

Sorry Benjamin, but on this one i'll have to refer you to "Man Made Mead" channel video on cucumber wine: kzbin.info/www/bejne/mXnSl2x-ms6VnaM for

[@mykilpee]

Doesn't this mess with your abv and raise it, by doing it this way? I only know of initial vs final calculation.

[@DIYFermentation]

Yes it will generally raise your avb. You add the change to your initial gravity reading.

[@mykilpee]

@@DIYFermentation basic addition? It's really that simple?! Hmm...

[@krishnadevks7000]

Can back sweeting be done with wild honey 🍯?????

[@DIYFermentation]

Yes.

[@krishnadevks7000]

@@DIYFermentation that's great, Thank you for this wonderful content

[@T.RockTx]

How about adding Splend after fermentation to back sweeten the wine without reactivating any remaining yeast?