Backsweeten vs. stop early
 

I am looking to make a cider that is a little sweet and carbonated and from what I have been reading it appears that most people ferment to completely dry, backsweeten, then bottle pasteurize.

1. Does this have any advantages or disadvantages over bottling right when the sweetness level is to your liking and then bottle pasteurize? Is one easier than the other really?

2. To confirm the necessary steps if I were to go the route of stopping the fermenting early, does this sound correct?

• When the cider gets to the point I prefer (such as say 1.014), throw it in fridge to drop out the yeast.
• Next day prime with 3/4 cup corn sugar
• Put it in bottles, and keep trying them periodically the next day till the carb level is good
• Go ahead and bottle pasteurize

Tagged for answers. I'm starting my first batch tomorrow morning with the same type of cider in mind. The plan was to ferment to completely dry, then prime with corn sugar and back sweeten with xylitol.

Mine has been going for about four or five days and as soon as it stops fermenting I plan on cold crashing the 4 gallons and then transferring to a secondary with a spigot for bottling, adding more apple juice concentrate for taste (a little sweet) and bottling. It's slowing down last I checked and as soon as my bottles get here that I ordered I'll be in business.

Attachment 70708

Almost there

Is it important for everything to come to room temperature before bottling? Or will the remaining yeast be able to carbonate it once the temp rises back up from being out of the fridge?

Not sure?

Yes

Yes

That's good we don't have to care about the temp stabilizing or anything.

So back to my original question, what are the benefits and disadvantages to stop early or let it go all the way and back sweeten?

From what I've read the earlier the sweeter and less dry, the longer more alcohol content and drier.