Still brewing

[Tyronnster]

Got a numb question

I recently made a cider style drink with white grape an peach juice.

Brewed it with 350g of sugar

Bottled it an tastes sweet

However a week later it seems a bit more torte if that's the right word.i haven't added anything

Is there anything I should add before bottling to stop it brewing even though yeast siphoned out?

 

[oldbloke]

You may have left the trub behind, but yeast cells are distributed throughout the liquid, you don't get rid of them all just by racking. The ones in the trub are mostly dead anyway.
To stop it, you'll need combined potassium sorbate and sodium metabisulphite (Campden). This will also stop carbonation

If you want it fizzy but not so dry, let it ferment right out, and when you add the priming sugar for the fizz at bottling time, also add some artifical sweetener (Splenda, Canderel, etc)

 

[Tyronnster]

Thanx sorry for the newbie questions.

 

[oldbloke]

No prob, you gotta learn this stuff somehow. Be daft not to ask.

Also, just realised, the word you were looking for originally was "tart", meaning sharp