So we talked to our very own WayneB about stabilization during the Back to Basics segment on the June 21 show.
The bottom line is if you're bottling something with any residual sugar (or if you need to backsweeten), you either need time or some other form to make sure you're not going to get bottle bombs.
We discussed waiting it out, racking and clearing, cold-crashing, filtration, and chemical stabilization using potassium metabisulfite and potassium sorbate, the standard one-two punch to knock out your yeast and keep it from getting silly ideas once its job is done.
If anyone has any more questions or needs further clarification on anything we said, here's the place to ask!
We will be discussing backsweetening on the show of July 5!
The bottom line is if you're bottling something with any residual sugar (or if you need to backsweeten), you either need time or some other form to make sure you're not going to get bottle bombs.
We discussed waiting it out, racking and clearing, cold-crashing, filtration, and chemical stabilization using potassium metabisulfite and potassium sorbate, the standard one-two punch to knock out your yeast and keep it from getting silly ideas once its job is done.
If anyone has any more questions or needs further clarification on anything we said, here's the place to ask!
We will be discussing backsweetening on the show of July 5!