Back sweetening is usually some sugar substitute that will not kick off fermentation again- such as that tropicana slim liquid pretend sugar.
Another thing you could use to sweeten cider etc is lactose, this does not ferment.
Patience grasshopper. Let it set. See if it mellows for you. Stop adding things.I take it you homebrew too tokek? Too bad you don't live in Jakarta...boy I would love to send somebody a sample of my latest batch (might need to send a disclaimer/waiver form too!).
From adding maybe too much honey, maybe oxidation when transferring from one bottle to another, adding too much tea, etc. I just feel like the whole thing is off balance. I don't think it's totally undrinkable. The mouthfeel is actually okay after I added some jam and a few slices of bananas (mushed). Maybe the pinch of cinnamon that just made it a bit strange...it was my attempt to make the wine smells 'sweeter' without actually sweetening it. But maybe it's just my mind thinking something taste 'off'...like that faint overripe fruit that you didn't put in the fridge (although only slightly). Another thing is I've used egg shell powder to clear it. I baked it first...so hope that kills the bacteria too.
Leaving for a vacation in about 5 days (for three weeks) wonder if I should take a chance and just leave it and either I come back to something good or belongs to the drain.
I take it you homebrew too tokek? Too bad you don't live in Jakarta...boy I would love to send somebody a sample of my latest batch (might need to send a disclaimer/waiver form too!).
From adding maybe too much honey, maybe oxidation when transferring from one bottle to another, adding too much tea, etc. I just feel like the whole thing is off balance. I don't think it's totally undrinkable. The mouthfeel is actually okay after I added some jam and a few slices of bananas (mushed). Maybe the pinch of cinnamon that just made it a bit strange...it was my attempt to make the wine smells 'sweeter' without actually sweetening it. But maybe it's just my mind thinking something taste 'off'...like that faint overripe fruit that you didn't put in the fridge (although only slightly). Another thing is I've used egg shell powder to clear it. I baked it first...so hope that kills the bacteria too.
Leaving for a vacation in about 5 days (for three weeks) wonder if I should take a chance and just leave it and either I come back to something good or belongs to the drain.
So this is where you turn budget conscious and start gathering ... instead of buying grapes ask a neighbour for some bananas- if you don't have any... or try papaya.... go with the fruits in season.
Play with it; but write down - or video each making, so that you have a record of what steps were taken & if it worked for your taste or not... & if you don't really like it- find a bunch of friends who drink indiscrminately & klet them at it - or use it in cooking sauces.
Ha, Ha. Are you prepared to build a still? Easily done with a pressure cooker, some copper tubing, a thermometer, and brazing capabilities.You guys are just a fountain of information...any suggestion on making tequila?
Oh it's now a thing in our village to use our old tequila bottles to have refill with the local brew chapticus
You guys are just a fountain of information...any suggestion on making tequila?
Oh it's now a thing in our village to use our old tequila bottles to have refill with the local brew chapticus