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Old 12-03-2012, 07:10 PM   #1
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Default Backsweetening and priming question

I've searched the forum to try to find a standard answer but can't seem to find agreement. I have a cider fermented with ale yeast that is fermented to completion. I want to lightly backsweeten with ajc but am not sure how much to use in a five gallon batch to make a slightly sweet carbonated cider. I plan on stove top pasturizing after its carbed. Thanks for any help

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Old 12-03-2012, 08:09 PM   #2
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Quote:
Originally Posted by brewvandal View Post
I've searched the forum to try to find a standard answer but can't seem to find agreement. I have a cider fermented with ale yeast that is fermented to completion. I want to lightly backsweeten with ajc but am not sure how much to use in a five gallon batch to make a slightly sweet carbonated cider. I plan on stove top pasturizing after its carbed. Thanks for any help
I think the best answer you will get is sweeten to taste. Carb will use very little of the sugar you sweeten it with so I would just sweeten to taste, a little at a time
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Old 12-03-2012, 08:13 PM   #3
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That seems to make entirely too much sense. Thanks for the response

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Old 12-03-2012, 09:18 PM   #4
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If " fermented to completion" means it has reached max alcohol tolerance for the ale yeast, it won't carb regardless.

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Old 12-03-2012, 10:07 PM   #5
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+1 to sweetening to taste with AJC. Then add another ~0.003 SG of AJC to the batch as priming sugar to carb.

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Old 12-04-2012, 04:00 AM   #6
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Quote:
Originally Posted by Bluespark
If " fermented to completion" means it has reached max alcohol tolerance for the ale yeast, it won't carb regardless.
Then how are we supposed to go from a primary to a secondary, then bottle and still have enough yeast to carb?

(Forgive me Bluespark, I'm new)

Edit/afterthought: Doesn't the yeast eat all the sugar and that's what stops the fermentation, is no more sugar? Not lack of yeast?

If you add more sugar won't that start to turn it to alcohol again? Thus carbonating if you put it under pressure in a vessel?
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Old 12-04-2012, 04:03 AM   #7
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It WILL carb.

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Old 12-04-2012, 04:08 AM   #8
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Quote:
Originally Posted by BadgerBrigade

Then how are we supposed to go from a primary to a secondary, then bottle and still have enough yeast to carb?

(Forgive me Bluespark, I'm new)

Edit/afterthought: Doesn't the yeast eat all the sugar and that's what stops the fermentation, is no more sugar? Not lack of yeast?

If you add more sugar won't that start to turn it to alcohol again? Thus carbonating if you put it under pressure in a vessel?
What he means is that every yeast has an alcohol tolerance (usually at least 8-10%), and after that has been reached it simply can no longer operate. It can't ferment or carbonate. That's not usually going to happen with cider though.
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Old 12-04-2012, 04:15 AM   #9
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I've done this many times. Trust me. For a 4 gallon batch I usually do 3-4 cans of AJC. I transfer to a secondary, I cold crash, I leave little yeast behind and it carbs up nice. Add your AJC at time of bottling, mix to your taste preference, bottle and leave bottles at 70+degrees F for a few days. You can do a plastic tester bottle along with your glass bottles to gauge how your carb build up is doing. Once bottle is rock hard place your bottles in the fridge.

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Old 12-04-2012, 04:20 AM   #10
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Quote:
Originally Posted by bottlebomber

What he means is that every yeast has an alcohol tolerance (usually at least 8-10%), and after that has been reached it simply can no longer operate. It can't ferment or carbonate. That's not usually going to happen with cider though.
I am using EC1118 and my OG was 1.060
So I think that means my cider will be about 8%.
So, if I let it sit in the primary for a month and then transfer to a secondary for a month and add priming sugar I should have enough yeast to still carb, correct?

(I was told that EC can go up to %18 if you want it too and have enough sugar)

And will this be the same with my pear? The only reason I ask is because with that batch I'm using D 47 yeast?
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