Great video! Excellent simple explanation about the purpose of meta-bisulphite and Potassium Sorbate. Now I know why. That is important to know why. I hate it when people do things because they are told to do it. Know why first!
Thank you for this video. This is really an important video. One request, can you please edit this video and lower your music volume! Please! Thank you.
For me, that adds too many variables. If you decide to stop fermentation so that the wine is sweet, adding hot syrup would make it sweeter. If the temperature of the syrup didn't raise the wine temperature enough to kill the yeast, the yeast will act on the sugar in the syrup and continue fermentation.
Only YOU can determine how much to add. It's a matter of preference. I would start with small additions; you can always add more if you want. Maybe this will help: ruclips.net/video/Hf9A6zH8JGI/видео.html
@@SHredWorld I have the same issue, the wine taste sour(not the vinegar sour). The calcium carbonate should be added before fermentation or after? many thanks!
Yo, this channel just like other wine making channel's do not care about themselves nor the people who they advertise to or sell their wine to. All you guy's are doing thing's ignorantly and not caring about people's health. You're putting in these additives to your wine's so tou can get a product quick and fast rather than just being patient. I came to this channel in hope's of seeing steps as to back sweeten the wine without chemicals but instead you're adding potassium Sorbate and potassium metabisulfate. People, if i were you I'd find people who do this wine making process naturally. When making wine you let "TIME" do it's job. Not added chemicals that can harm you offer time. You don't need chemical's to do this. This guy is just following what other's are doing and not doing his deep thorough research. This makes me sick.
I know this is an old comment but the very first thing he told us was how to sweeten without chemicals. Simply bottle your wine dry and sweeten with sugar or honey by the glass.
Have some apple wine I am going to distill but would also like to keep some as a wine for the Mrs. This is exactly what I needed!
Thank you for making the video I needed for back-sweetening !
Glad to help.
Great video! Excellent simple explanation about the purpose of meta-bisulphite and Potassium Sorbate. Now I know why. That is important to know why. I hate it when people do things because they are told to do it. Know why first!
Thanks! Glad you found it useful.
Thank you for this video. This is really an important video. One request, can you please edit this video and lower your music volume! Please! Thank you.
Noted! Not sure I can edit the sound on this particular vid, but I've heard this comment before, so will try for better balance on future vids.
@@SHredWorld Thank you, sir. This video really helps me out. Hopefully, this will help others.
Thanks for the info!!!!!!!!!!!!!!!!!
You bet! Thanks for the support!
Thanks!
Welcome!
If you put the syrup in hot, would that kill the yeast? Couldn't you do that instead to stop fermentation?
For me, that adds too many variables. If you decide to stop fermentation so that the wine is sweet, adding hot syrup would make it sweeter. If the temperature of the syrup didn't raise the wine temperature enough to kill the yeast, the yeast will act on the sugar in the syrup and continue fermentation.
How much extra sugar add to 1 litter red wine for back sweetness
Only YOU can determine how much to add. It's a matter of preference. I would start with small additions; you can always add more if you want. Maybe this will help: ruclips.net/video/Hf9A6zH8JGI/видео.html
my ph leavel is 2.5 how increase the value
I would first recheck the pH level. You could lower the acidity by adding calcium carbonate, but it may make the wine taste chalky.
@@SHredWorld I have the same issue, the wine taste sour(not the vinegar sour). The calcium carbonate should be added before fermentation or after? many thanks!
The music was distracting.
hear ya! Music always tricky.
the music was too loud.
Noted. I've heard this about other videos also; it may have something to do with browser type, ISP, etc., or maybe is just too loud.
Is there any necessity for the background which is nothing but a nuisance.
Yo, this channel just like other wine making channel's do not care about themselves nor the people who they advertise to or sell their wine to.
All you guy's are doing thing's ignorantly and not caring about people's health. You're putting in these additives to your wine's so tou can get a product quick and fast rather than just being patient.
I came to this channel in hope's of seeing steps as to back sweeten the wine without chemicals but instead you're adding potassium Sorbate and potassium metabisulfate.
People, if i were you I'd find people who do this wine making process naturally. When making wine you let "TIME" do it's job. Not added chemicals that can harm you offer time. You don't need chemical's to do this.
This guy is just following what other's are doing and not doing his deep thorough research.
This makes me sick.
Why so bitter?
@@1ebolawell played
I know this is an old comment but the very first thing he told us was how to sweeten without chemicals. Simply bottle your wine dry and sweeten with sugar or honey by the glass.