Hi all.
I’m on my second batch of FGB. The first was very nice, but not very sweet. So I add a splash of lemonade to every glass of it.
I’ve seen a lot of mentions here about ‘back sweetening’. Artificial sweeteners being suggested the most, is this so that it doesn’t restart fermentation?
So as I’m barrelling and not bottling, any suggestions how I can back sweeten?
Also, is an artificial sweetener of some kind still the best method or is there a more natural version?
And how much would be needed for 23 litres?
I’m on my second batch of FGB. The first was very nice, but not very sweet. So I add a splash of lemonade to every glass of it.
I’ve seen a lot of mentions here about ‘back sweetening’. Artificial sweeteners being suggested the most, is this so that it doesn’t restart fermentation?
So as I’m barrelling and not bottling, any suggestions how I can back sweeten?
Also, is an artificial sweetener of some kind still the best method or is there a more natural version?
And how much would be needed for 23 litres?