Cheeky Vimto - Should I stop Ferment?

[rabbidruss]

Looked in on my cheeky vimto today which has been going since saturday
Started at 1075 - now at 1030.
Cheekily tried it and it blooming marvelous should I let it go a bit longer?
6% is enough for me currently
what can I do to keep it nice and fizzy in bottles?

 

[Moley]

If you stop it now, always assuming that you could, you will have to drink it flat.
If you bottle at 1.030 without stopping it they will explode.

Thanks for the nudge, I'd better go and check on mine :

 

[rabbidruss]

ta for that chap - may well have a pint or two this evening!!!!

 

[rabbidruss]

When can I bottle it so it retains the fizz?

 

[Moley]

No idea, I'm trying this stuff for the first time, a lot probably depends upon what yeast you've used. Mine has just about finished and is fairly dry, I'm going to bottle tomorrow night, add a tsp of Splenda and prime with a squirt of Vimto cordial.

I would suggest that you see the main thread and ask your question there. :thumb:

 

[Muddydisco]

Sorry guy's for the delay!

Mr Moley :shock: I see I have the Freaky Vinter now trying my recipe!

To bottle it your going to have to go as low as 1010 or more depending on the yeast used? Which did you use?

 

[tooker]

I have a similar Q - having started it last night.
I have PET bottles - and i've only prepared a 5L batch (so I doubt it will hang around that long).
I was planning on bottling it at around 1030 also into plastic bottles primed with sugar...or is that a bad idea?
Can I get away with it using plastic?



(used Safale S-04)

 

[pjbiker]

If you stop it fermenting by adding potassium sorbate? priming will have no effect as the yeast will not ferment further creating gas therefore it will stay flat.
If you don't stop it fermenting, even at 1.030 you don't want to bottle it as it will keep fermenting down to what, we don't yet know making it too lively and maybe popping your PET bottles.
Best option, let it finish fermenting, sweeten with artificial sweetener (which won't ferment) and prime with a bit of sugar or vimto cordial (which will ferment)

 

[tooker]

If you stop it fermenting by adding potassium sorbate? priming will have no effect as the yeast will not ferment further creating gas therefore it will stay flat.
If you don't stop it fermenting, even at 1.030 you don't want to bottle it as it will keep fermenting down to what, we don't yet know making it too lively and maybe popping your PET bottles.
Best option, let it finish fermenting, sweeten with artificial sweetener (which won't ferment) and prime with a bit of sugar or vimto cordial (which will ferment)

: Thanks.
What sweetners do people recommend - and at what point are they added?

 

[Muddydisco]

Splenda is the only one you can use for brewing. or try some boiled vimto to add a bit more flavour back in and sweetness.
If your bottling add just before bottling to the whole batch and add to tatse

 

[rabbidruss]

ok - SG has been at just below 1000 for 3 days now
Im about to bottle and am wondering if I should use a little brewing sugar in each 500ml glass bottle to promote a little effervescence
I used this yeast but am not that impressed as the end result has a bit of a sherry taste to it would this be the yeast?

 

[Muddydisco]

Oh yes that sounds like the yeast. Try one with Safale S-04 beer yeast it keeps the flavours better :thumb:
Yes a little sugar will help 1/4 to 1/2 a teaspoon per bottle

 

[rabbidruss]

Ta MD