Why take a sweet turn to your drunken creations? The magic that few know
Sometimes, those drinks that seem dry in dry need a small shove of sweetness to reach their maximum potential. The ‘re-endulzar’ or ‘Backsweetening’ technique is a cunning trick, popular in the elaboration of hydromiel, cider and fruity beers, but still something unknown in the traditional beer world. However, when applied with art, it can transform a flat recipe into an unforgettable sensory experience.
The art of sweetening after fermented: When and why bet on this method?
When the fermentation ends in dry, drinks usually remain with a very rough flavor profile, especially if they include fruits, whose balance between acidic and sweet notes is delicate. Most fruits provide intense aromas, but also acidity and tannins, which can leave an astringent or acidic sensation, unless it is adjusted with additional sugar. The technique of lowering that acidity through a touch of sweetness can make wonders in styles such as fruit or dessert beers, where a little balance can make a difference.
The step -by -step process for a perfect sweet touch
First, let your invention fermente completely and age before thinking about the final touch. It is interesting to let it rest, because the taste is stabilized over time and so you can calibrate better how much sweet add. Then, stabilize the drink with two key components: sulphites and sorbates. The first, in the form of potassium metabisulfite, acts as a guardian against oxygen, protecting oxidation drink and preventing unwanted organisms from taking control. The second, the potassium sorbate, acts as an antihabitat for yeasts, preventing them from fermented beyond the desired point.
The safe way to stabilize without surprises
It is advisable to add sulphite first and wait a few hours for its effect to act, then incorporate the sorbate. This order avoids unwanted flavors, such as that characteristic aftertaste to Geranium that can ruin the experience. Once stabilized, wait a couple of days before introducing sugars, to make sure that internal chemistry is calm, and you don’t have to worry because fermentation continue secretly in your bottle.
Adjusting sweetness: how much, how and to what extent?
After stabilizing your drink, it is time for the taste test. The best strategy: prepare small samples, measure how much sugar you need and try each one. So you will know exactly how much it works best for your palate and style. From honey, cane sugar or even special syrups, any option can be valid if you find the right balance. To climb the process, only multiply the quantities and adjust your recipe accordingly.
And what about the packaging? The key is in the method
Here comes the interesting part: if you want to keep bubbles in your creation, the safest option is to do it in a keging system with forced carbonation. Because? Because if you try to put sugar into bottles without control, you are risk that fermentation will be activated again and an explosion occurs – a vidro and soda party. Therefore, many producers prefer to maintain their cider or hydromiel with bubbles in barrels, controlling carbonation by pressure and avoiding unpleasant incidents.
On the other hand, drinks still without gas, such as some types of hydromiel or mature cider, can be bottled with cork plugs, which offer some flexibility and allow gradual escape from residual gases. Today, with a little caution, even bottles can be safe if appropriate methods are used and processes are controlled.
Looking to the future: sweeter and more balanced
This method of post-pharmentation adjustment not only helps perfect the profile of flavors, but also opens a world of possibilities to artisans and enthusiasts of homemade drinks. The key will be to experiment with different levels of sweetness, types of sugars and moments of addition, surprising the most demanding palates and creating drinks that reflect a unique and personally adjusted balance.
