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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > best way to back sweeten hard cider
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Old 11-12-2011, 05:15 PM   #21
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Also, a "dry" cider doesn't automatically mean "non-sweet" cider.
Sure it does. That's what "dry" means. It's the opposite of sweet. That's the definition of "dry" in the winemaking world- without sweetness.
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Old 11-12-2011, 07:42 PM   #22
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Dry means that all of the fermentable sugar has been consumed by the yeast. That's all.

Now, a byproduct of all of the fermentable sugar being consumed happens to be a lack of sweetness. Here's another way to look at it. I make two ciders, they both have the same level of sweetness. One had the fermentation processes halted leaving remaining fermentable sugars behind, thus "naturally" sweetening the cider. The second had all fermentable sugars fermented by the yeast and was then back sweetened. Despite having the same amount of sweet, the second is dry, the first is not. You could back sweeten a dry cider so sweet that it's undrinkable, but it's STILL a dry cider because all of the fermentable sugar was fermented. The opposite of "Sweet" is "Bitter", not "Dry".

At least that's how a few cider makers in Normandy explained it to me.
<ducks>

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Old 11-12-2011, 07:53 PM   #23
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<ducks> ?
Frogs.

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Old 11-12-2011, 10:23 PM   #24
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Sulfite intolerance is kind of rare and the symptoms are far from the headache people attribute to sulfites. We are talking skin rash kind of reactions. AFAIK, sulfite headaches were disproved.

On the other hand, lactose intolerance is quite common.

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Old 11-13-2011, 04:49 AM   #25
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All good points. As long as you are kegging the cider, the use of sulfite to stop & kill the yeast is fine. For a sweetener use whatever sugar you choose as it won`t ferment anyway.Cheers

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Old 11-13-2011, 06:43 PM   #26
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All good points. As long as you are kegging the cider, the use of sulfite to stop & kill the yeast is fine. For a sweetener use whatever sugar you choose as it won`t ferment anyway.Cheers
Except sulfites don't kill yeast! Lots of people say it, but it's not true. Wine yeast are especially tolerant of added sulfites- that's why winemakers use them!
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Old 11-13-2011, 06:46 PM   #27
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Originally Posted by KWKSLVR View Post
Dry means that all of the fermentable sugar has been consumed by the yeast. That's all.

Now, a byproduct of all of the fermentable sugar being consumed happens to be a lack of sweetness. Here's another way to look at it. I make two ciders, they both have the same level of sweetness. One had the fermentation processes halted leaving remaining fermentable sugars behind, thus "naturally" sweetening the cider. The second had all fermentable sugars fermented by the yeast and was then back sweetened. Despite having the same amount of sweet, the second is dry, the first is not. You could back sweeten a dry cider so sweet that it's undrinkable, but it's STILL a dry cider because all of the fermentable sugar was fermented. The opposite of "Sweet" is "Bitter", not "Dry".

At least that's how a few cider makers in Normandy explained it to me.
<ducks>
Well, that's completely incorrect. BUT I'm not here to argue! If that's your experience and your belief, that's cool.

I'm just trying to get it clear for people who may be new cider or winemakers. Dry= opposite of sweet in ALL wine/cider/meadmaking terms. Maybe in Normandy they're speaking a different language? Dry, as in not sweet, is a well recognized term in winemaking. A dry cider is NOT sweet. Dry is most often defined as .990-1.000.
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Old 11-14-2011, 03:15 AM   #28
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Anyone ever bottle with lactose? I'm thinking this would be better than the laxative risk involved with Xylitol, and I tend to avoid sucralose as it gives me headaches.
Woah there, laxative risks with xylitol? That is what I had planned on using, and never really knew any affects of a non sugar sweetener.
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Old 11-14-2011, 03:51 AM   #29
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Except sulfites don't kill yeast! Lots of people say it, but it's not true. Wine yeast are especially tolerant of added sulfites- that's why winemakers use them!
I am respectfully corrected. The use of potassium sorbate & potassium metabisufite (campden tabs) will "stabilize" the yeast so you can back sweeten . Cheers
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Old 11-14-2011, 05:37 PM   #30
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Woah there, laxative risks with xylitol? That is what I had planned on using, and never really knew any affects of a non sugar sweetener.
http://www.homebrewtalk.com/f32/xyli...arning-278534/
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