Back Sweetening Cider

Reads 1833 • Replies 16 • Started Friday, December 06, 2013 5:47:17 PM CT

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TheBeerSommelier
17:47 Fri 12/6/2013

I just made my first cider (2 gallons) and after a couple of months and much of the methaneís blown off, itís pretty good. But it finished at literally 0.999. I used a couple of cups of sugar to bump up the abv, but didnít expect it to finish this dry.

Which leads me with a conundrum. Iíd rather not use artificial sweeteners, but will, if it ends up being necessary - I think aspartame is a fairly close approximation to sugar, but Splenda has a horrible aftertaste. But everything Iíve read says that neither potassium metabisulfite, nor cold-crashing alone, will remove all the yeast from suspension.

Iíd really like to just resweeten and flavor with some concentrate, but canít see any relatively easy way to do it.

Any helpful insight is appreciated.

 
SSSteve
beers 4006 º 18:26 Fri 12/6/2013

You could try k-sorbate along with the k-metabisulfate. Something like 1/2 tsp/gallon of k-sorbate and 1 campden(metabisulfate) tablet/gallon. Dissolve them in some boiling water, cool, and add the mixture. Wait a few days for it work in before adding concentrate.

 
Bacterial
beers 2811 º places 121 º 19:05 Fri 12/6/2013

Originally posted by SSSteve
You could try k-sorbate along with the k-metabisulfate. Something like 1/2 tsp/gallon of k-sorbate and 1 campden(metabisulfate) tablet/gallon. Dissolve them in some boiling water, cool, and add the mixture. Wait a few days for it work in before adding concentrate.


This! Iíve got a cider going that Iím planning to do the same thing with.

 
Cobra
beers 1100 º places 24 º 04:40 Sat 12/7/2013

Get some Stevia powder. Problem solved.

 
MacBoost
beers 1738 º places 26 º 06:23 Sat 12/7/2013

Stevia works, but is very hard to find without dextrose (which will raise your abv) or preservative chemicals (which will kill the yeast and prevent refermentation in the bottle) added.


 
TheBeerSommelier
06:29 Sat 12/7/2013


Thanks, dudes.

I think Iím going to go the sulfites route, for several reasons. First, I HATE the way most artificial sweeteners taste - mostly their horrible, bitter aftertaste. Aspartame (Equal) is pretty good, but Iíd like to avoid it if at all possible. The thought of serving any craft brew with artificial sweeteners makes me cringe.

I also think it needs a bit more apple flavor...itís so thin, itís just lacking a bit.

Iím also planning on it being still, so Iím not worried about bottle refermentation - I just need the sweetness and apple flavor.

I really never though making cider would be this tough!

 
Cletus
beers 6355 º places 233 º 08:07 Sat 12/7/2013

If youíre going the sulfite route, you could backsweeten with some honey with the concentrate to add an extra layer of complexity to the cider. IMHO, pear concentrate is really great when backsweetening a cider.

 
NobleSquirrel
beers 3439 º places 209 º 13:08 Sat 12/7/2013

Methane?

 
TheBeerSommelier
13:10 Sat 12/7/2013

Originally posted by Cletus
If youíre going the sulfite route, you could backsweeten with some honey with the concentrate to add an extra layer of complexity to the cider. IMHO, pear concentrate is really great when backsweetening a cider.


Interesting, I hadnít considered pear. Thanks.

 
CLevar
places 20 º 17:13 Sat 12/7/2013

Originally posted by NobleSquirrel
Methane?


Iím also interested (and slightly concerned) by that...

 
MacBoost
beers 1738 º places 26 º 17:20 Sat 12/7/2013

The real trick (at least for me) is trying to get a high boost, sweet, bottle carbonated cider.
Aiming for a 10%abv, sweet, bottle conditioned cider. Batch 3 currently bottle carbing. Weíll see how it turns out in another week.

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