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Old 11-13-2009, 05:41 AM   #1
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Default Backsweetening cider but maintaining enough yeast for carbonation?

I have been reading post after post on stopping a cider after primary with camden tablets and backsweetning with concentrate and/or splenda but I can't figure out how there will be any carbonation if I kill off the yeast. My cider is too dry at less than 1.000 so how do I halt, sweeten and prime 5 gallons to achieve a sweeter flavor and some bubbles in my bottles as well?

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Old 11-13-2009, 05:54 AM   #2
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In short: no, you can't bottle carbonate and backsweeten with sugar

In long: there have been a few ways discussed, sweetening with an unfermentable (splenda, sevetia, xythol, etc. This is the only way I'd do it), heat pasturizing the bottles once you get the carbonation level you want (IMHO would leave a cooked apple flavor, and possibly some wierdness from sped up fermentation getting up to the right temp), and the last was bottling, letting it carb up, then putting all the bottles in the fridge to delay fermentation (although this may not stop it, and could still result in bottle bombs if left for a longer period of time). In the latter two, you're probably going to end up with quite the sediment in the bottom of the bottles.

All this said, I like my ciders dry and aged for a good amount of time, so I don't bother with all of these anymore.


Note: I still say we need to have a sticky about this, as it's possibly the most commonly asked question on here.

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Old 11-13-2009, 06:47 AM   #3
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IMHO if you like home made cider you should get used to fully dry. Once you get used to dry, sweetness tastes wrong, and dry is healthier anyway.

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Old 11-13-2009, 11:27 AM   #4
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I have been reading post after post on stopping a cider after primary with camden tablets and backsweetning with concentrate and/or splenda but I can't figure out how there will be any carbonation if I kill off the yeast. My cider is too dry at less than 1.000 so how do I halt, sweeten and prime 5 gallons to achieve a sweeter flavor and some bubbles in my bottles as well?
Easy. You get into kegging so you can force-carbonate.
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Old 11-13-2009, 11:29 AM   #5
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How is it being dry healthier?

Jkarp, saying kegging is easy is like saying rocket surgery is easy; just find a rocket and start taking it apart. There's a large equipment outlay with getting kegging equipment, hundreds of dollars worth. Most people can't afford that, even for a simple setup.

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Old 11-13-2009, 11:39 AM   #6
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How is it being dry healthier?

Jkarp, saying kegging is easy is like saying rocket surgery is easy; just find a rocket and start taking it apart. There's a large equipment outlay with getting kegging equipment, hundreds of dollars worth. Most people can't afford that, even for a simple setup.
Ummmm, sorry, No.

OP wants sweet, carbonated cider. Kegging is really the only viable way to do it unless you like the taste of artificial sweeteners. ANYONE can get into kegging for about $60. CLICKY HERE.
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Old 11-13-2009, 02:03 PM   #7
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Kegging is really the only viable way to do it unless you like the taste of artificial sweeteners.
Lactose isn't artificial, doesn't ferment, and it will also give more body to the cider.
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Old 11-13-2009, 03:19 PM   #8
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Lactose isn't artificial, doesn't ferment, and it will also give more body to the cider.
Agreed, but have you tried it? I had a lactose-sweetened cider once and poured it down the drain while the brewer wasn't looking.
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Old 11-13-2009, 03:32 PM   #9
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Agreed on the lactose point, tastes bad man.

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Old 11-13-2009, 04:11 PM   #10
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You can add wine conditioner to it. or add sorbate to the cider to stop the yeast and then backsweeten with concentrate.

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