Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Backsweetening Questions
Reply
 
LinkBack Thread Tools
Old 08-27-2010, 06:22 AM   #1
dRaPP
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Herndon, VA
Posts: 87
Default Backsweetening Questions

A few questions:

I posted this in response to a thread in the cider recipe forum, but haven't gotten a response. So I'll ask here. (Here's the link to the original post.)

After backsweetening, why can it not be bottle carbonated? It seems like your adding more sugars for the yeast, is it because of the risk of bottle bombs?
Would it taste alright uncarbonated? (I don't have the capability to keg or force carb)

__________________
Primary1: Sapphire Hefeweizen
Primary2: Citrennial IPA (Citra and Centennial hops)
Secondary: New Zealand IPA (Nelson, Riwaka, Motueka, and Pacific Gem hops)
Bottled: American Amber, American Pale, Red IPA
Kegged: One Hearted Ale
dRaPP is offline
 
Reply With Quote Quick reply to this message
Old 08-27-2010, 01:57 PM   #2
AJC16
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Posts: 175
Liked 1 Times on 1 Posts

Default

You can try to back sweeten with a non fermentable sugar. I used splenda when I made a hard lemonade a couple of years ago. It left a weird off flavor that mellowed out after a year. If you want to back back sweeten on the cheap I would recommend getting a tap a draft system that way you can sorbate back sweeten and then force carb for around 60 dollars

__________________
AJC16 is offline
 
Reply With Quote Quick reply to this message
Old 08-27-2010, 04:03 PM   #3
RobWalker
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Birmingham, England
Posts: 896
Liked 8 Times on 8 Posts
Likes Given: 1

Default

Don't use Aspartame, it tastes like crap.

If the yeast is active, adding sugar can create bottle bombs. You've got the choice to either completely stablize the cider (making it uncarbonatable in bottles - but some add Sprite or 7up after for a bit of sweetness and carbonation.)

Many people prefer Cider uncarbonated, but if you're into commercial ciders, I wouldn't recommend it. It looks to me like your best bet is sweetener if you want to carbonate your cider - not the best result, but it's a learning curve for next time, and it won't be bad!

__________________
RobWalker is online now
 
Reply With Quote Quick reply to this message
Old 08-27-2010, 04:05 PM   #4
RobWalker
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Birmingham, England
Posts: 896
Liked 8 Times on 8 Posts
Likes Given: 1

Default

Oh, and you can get non-fermentable sugars from your local home brew store, or commercial sweeteners should be available in most supermarkets.

__________________
RobWalker is online now
 
Reply With Quote Quick reply to this message
Old 08-27-2010, 04:14 PM   #5
howabouttheiris
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Austin, TX
Posts: 231
Liked 2 Times on 2 Posts

Default

I use a splenda knockoff for back sweetening, then use dextrose for bottle carbing, without issue.

__________________
howabouttheiris is offline
 
Reply With Quote Quick reply to this message
Old 08-27-2010, 04:15 PM   #6
dRaPP
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Herndon, VA
Posts: 87
Default

Carbonation isn't a necessity, I tried an uncarbed one last night and it wasn't too bad (I could do better!)

So how do I stabilize?

__________________
Primary1: Sapphire Hefeweizen
Primary2: Citrennial IPA (Citra and Centennial hops)
Secondary: New Zealand IPA (Nelson, Riwaka, Motueka, and Pacific Gem hops)
Bottled: American Amber, American Pale, Red IPA
Kegged: One Hearted Ale
dRaPP is offline
 
Reply With Quote Quick reply to this message
Old 08-27-2010, 04:28 PM   #7
RobWalker
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Birmingham, England
Posts: 896
Liked 8 Times on 8 Posts
Likes Given: 1

Default

I'm not 100% sure (as i've been asking questions myself lately) but I think the addition of Sodium Metabisulphite and Potassium Sorbate in a solution and stirred through is enough to stop the yeast from breeding after a day or two, then you should be okay to carbonate. Get a second opinion though!

__________________
RobWalker is online now
 
Reply With Quote Quick reply to this message
Old 08-27-2010, 06:18 PM   #8
Schecter
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Hudson, Massachusetts
Posts: 184
Liked 18 Times on 16 Posts
Likes Given: 4

Default

I have 10 gallons bubbling away right now. My plan is to ferment it out dry, then rack to bucket and prime with near 2 cups dextrose. After 5-6 days, I plan to pop one open every other day to check the carbonation/sweetness. After I get what I want, I'll pasteurize the bottles to kill off the yeast, leaving the sweetness.

This is a method I've salvaged from different threads in the Cider forum, but haven't tried for myself yet. However, it seems like a good method for those of us who can't force carb.

P.S.: Thought I'd put this out there now before someone yells at me: this is a risk for bottle bombs. However, being careful and being frequent on checking the bottles can prevent that.

__________________
Primary 1: Hudson IPA
Primary 2: Empty
Secondary: Why bother?
Keg 1: Empty
Keg 2: Empty
Bottled: I keg...the hells wrong with you?
Schecter is offline
 
Reply With Quote Quick reply to this message
Old 08-27-2010, 07:19 PM   #9
dRaPP
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Herndon, VA
Posts: 87
Default

How do you pastuerize?

__________________
Primary1: Sapphire Hefeweizen
Primary2: Citrennial IPA (Citra and Centennial hops)
Secondary: New Zealand IPA (Nelson, Riwaka, Motueka, and Pacific Gem hops)
Bottled: American Amber, American Pale, Red IPA
Kegged: One Hearted Ale
dRaPP is offline
 
Reply With Quote Quick reply to this message
Old 08-27-2010, 07:48 PM   #10
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,832
Liked 4925 Times on 3571 Posts
Likes Given: 992

Default

Quote:
Originally Posted by RobWalker View Post
I'm not 100% sure (as i've been asking questions myself lately) but I think the addition of Sodium Metabisulphite and Potassium Sorbate in a solution and stirred through is enough to stop the yeast from breeding after a day or two, then you should be okay to carbonate. Get a second opinion though!
Yes, that's pretty much it. I prefer potassium metabisulfite, not the sodium version, but it's because I don't want to add sodium. So, you add the k-meta (campden tablets is the easiest way to do it- one crushed campden tablet per gallon), and sorbate (1/2 teaspoon per gallon) dissolved in a little water. Rack the wine/cider into it and wait a few days. Sweeten to taste and bottle.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Find me on facebook: Lorena Evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
backsweetening without lactose lokiua4 Cider Forum 5 01-10-2010 11:57 PM
effects of backsweetening with lactose jacob1484 Cider Forum 12 01-08-2010 07:13 PM
Backsweetening with Preservative cider kserey Cider Forum 1 11-24-2009 04:27 AM
Backsweetening question? timmystank Cider Forum 12 05-30-2009 04:51 AM
Backsweetening Hard Cider - Need Advice WhiteBirchBrew Cider Forum 5 11-03-2008 02:09 PM



Newest Threads

LATEST SPONSOR DEALS