04-29-2009, 11:35 AM
When you add sugar to the secondary bottle, it will ferment out, just as Cao haspointed out. What you can do is sweeten it with a non-fermentable sugar. Forexample, lactose powder is available at my local homebrewing store, and itsweetens beverages without yeast being able to ferment it. Of course, if you'relactose intolerant, this won't work, but you might also try a non-sugarsweetener (like Splenda in the USA).--- "retiredron96" wrote:>> --- In E-Z-Caps@yahoogroups.com, CAO THANG wrote:> >> > Dear All,> > > > I am new EZ cap, I am planing to buy EZ for making the Apricot baverage 7-8%and sweaten the baverage, then store 3 months or more. BUT When I add more sugarfor sweatenness, the fermentation will countinue and LEEs occur at the bottom ofbottle, alcohol increase --> the baverage is not stable.> > > >> Try to transfer the beverage to another container without transfering any ofthe yeast and then add sugar to desired sweetness.>ORGINAL POSTER: k_