I've recently brewed a barley wine which shot way past my intitial FG all the way down to 1.013. Ideally I would have liked it to finish between 1.020-1.030. I've bgene thinking of some ways to add some sweetness back to the beer while altering the beer adversely as little as possible.Some ideas I've had include adding unfermented wort into the fermenter while keeping the temperature low enough as to not allow the sugars to be fermented out. This will obviously keep more in line with the beer because I'm using malt to sweetening it as ooposed to say table sugar. I've also seen products intiially intended for wine( termed wine condtioner) which is sucrose and sorbic acid, this claims not to allow further fermentation, though I suspect will thin out the body and I'm wondering if the sorbic acid could have any negative effects on the beer in the long run. Thirdly, I don't know alot about it, having never used it, but maltodextrin. What's everyone's thoughts about the methods I proposed? Pros/cons, have a better suggestion(other than hitting my target gravity) then I'd love to hear it.
Thanks in advance
Thanks in advance
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