patricksievert
Junior
- Joined
- Nov 21, 2012
- Messages
- 18
- Reaction score
- 0
I've got three gallons of apple that's been bulk aging for about 6 months, SG's been at 0.995 for a long time. Two days ago I added K-meta and K-sorbate, and today I'm going to backsweeten it. My issue is, I want to backsweeten the batch to two different levels. About a gallon of it I want to backsweeten to around 1.008 and the rest to around 1.018.
First question, is it okay to bottle it right after backsweetening, or should I really wait a couple of days to make sure it doesn't start fermenting?
Also, if I do have to wait a couple of days, is headspace going to be a problem if it's only for a couple of days? I've got a gallon jug I can put the 1.008 wine into, but it's the only gallon jug I have free, and I don't have any 2 gallon containers. Is it a problem if I put the remaining 2 gallons back into the 3 gallon carboy and leave it for a couple of days?
First question, is it okay to bottle it right after backsweetening, or should I really wait a couple of days to make sure it doesn't start fermenting?
Also, if I do have to wait a couple of days, is headspace going to be a problem if it's only for a couple of days? I've got a gallon jug I can put the 1.008 wine into, but it's the only gallon jug I have free, and I don't have any 2 gallon containers. Is it a problem if I put the remaining 2 gallons back into the 3 gallon carboy and leave it for a couple of days?