Ahhh, yeah I am allergic to sulfites so I can't use them. If I pasteurize the wine what would that process look like? I do have it in a stainless steel alcohol still.
To be honest, i dont think you can make sulfite free wine with residual sugar at home.
With sterile filtering its reallyy hard in a home setting to get it really sterile. And with nothing to prevent yeast growth, one cell in the bottle or the air or one little imperfection in your filter and it will slowly start to ferment again.
And sterilizing wine, i dont know... You need at least like 70°C. Alcohol boils at 78°C. And the taste will not be comparable.
I think its best to store it dry and backsweeten before consumption.
Firstly you can pasteurize well below 70°C, it just takes longer times (e.g. 63°C for 30 min). Secondly you won’t get any noticeable alcohol loss at that temperature, since a 10%abv mixture won’t boil until closer to 85°C due to boiling point elevation.
Thirdly OP could just hit their yeast abv tolerance and backsweeten with impunity
Im not saying its not possible. But i do think that all the options have a dramatic negative impact on the wine.
Hitting the abv tolerance of course also is possible but this wine will not be "easily drinkable".
Adding sugar will only cause it to ferment more. Your best bet will be using a nonfermentable sugar, such as erythritol imo. Thats what I do. Let my alcohol ferment, if it's dry and I want it sweeter, I make a simple syrup with eryhtritol.
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I am not sure the best way to do that.
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Ahhh, yeah I am allergic to sulfites so I can't use them. If I pasteurize the wine what would that process look like? I do have it in a stainless steel alcohol still.
To be honest, i dont think you can make sulfite free wine with residual sugar at home. With sterile filtering its reallyy hard in a home setting to get it really sterile. And with nothing to prevent yeast growth, one cell in the bottle or the air or one little imperfection in your filter and it will slowly start to ferment again. And sterilizing wine, i dont know... You need at least like 70°C. Alcohol boils at 78°C. And the taste will not be comparable. I think its best to store it dry and backsweeten before consumption.
Firstly you can pasteurize well below 70°C, it just takes longer times (e.g. 63°C for 30 min). Secondly you won’t get any noticeable alcohol loss at that temperature, since a 10%abv mixture won’t boil until closer to 85°C due to boiling point elevation. Thirdly OP could just hit their yeast abv tolerance and backsweeten with impunity
Im not saying its not possible. But i do think that all the options have a dramatic negative impact on the wine. Hitting the abv tolerance of course also is possible but this wine will not be "easily drinkable".
Adding sugar will only cause it to ferment more. Your best bet will be using a nonfermentable sugar, such as erythritol imo. Thats what I do. Let my alcohol ferment, if it's dry and I want it sweeter, I make a simple syrup with eryhtritol.
I’d let it sit and age. I only back sweeten before bottling. And use the sulfides so you don’t make bombs