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01-22-2008, 04:29 PM
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#11
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Senior Member
Join Date: May 2007
Location: Mainly Halifax
Posts: 1,589
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Quote:
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Originally Posted by sirsloop
instead hitting it with potassium sorbate and campden, then putting some sugar back in.
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I was thinking the same thing. 
__________________
This place really went to hell. Follow the OF standard stout. Bye.
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01-22-2008, 04:32 PM
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#12
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Senior Member
Join Date: Aug 2006
Location: Piscataway, NJ
Posts: 19,421
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Fine if you're kegging but the OP needs the yeast to live on to carbonate.
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01-22-2008, 04:42 PM
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#13
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Senior Member
Join Date: Nov 2007
Location: Champaign, IL, US
Posts: 131
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I back sweetened about 1/4 of my first batch with Lactose and it turned out OK. I didn't use much, just enough to take some of the dryness out but not enough to make it sweet. It turned out pretty well. It wasn't quite sweet enough for SWMBO (which is why I have a batch going right now with ale yeast) but my friends and I all like it. Actually, a lot of my friends are scared of it now since it's been dubbed the "A$$ Kicking Apfelwein". Tastes like apple juice, kicks your butt like nothing else.
nb
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01-22-2008, 05:01 PM
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#14
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Senior Member
Join Date: May 2007
Location: Mainly Halifax
Posts: 1,589
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Quote:
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Originally Posted by Bobby_M
Fine if you're kegging but the OP needs the yeast to live on to carbonate.
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Quite right, that wouldn't work for bottling. 
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This place really went to hell. Follow the OF standard stout. Bye.
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01-22-2008, 05:11 PM
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#15
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Senior Member
Join Date: Feb 2005
Location: Atkinson (near the Quad Cities), IL
Posts: 17,955
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Quote:
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Originally Posted by mr x
I was thinking the same thing. |
That's what I was thinking with my original reply, but she also wants to carbonate it... 
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HB Bill
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01-22-2008, 08:07 PM
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#16
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Senior Member
Join Date: Nov 2007
Location: Spring Valley, Ohio
Posts: 1,370
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Quote:
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Originally Posted by buraglio
dubbed the "A$$ Kicking Apfelwein". Tastes like apple juice, kicks your butt like nothing else.
nb
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awesome...
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Meads: Leap Year, MAOM, Habanero/Serrano Capsicumel \m/ Oo \m/, Show Mead for Berry Melomel and Cinnamon Vanilla Metheglin
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Trader Joe's Triple Berry Wine for SWMBO, Cherry Port, planning my Black Currant Vanilla Wine, Banana Wine
Quote:
Originally Posted by Snuffalupagus
the idea of homebrew is to make something that tastes better, is better for you, and reflects your personal tastes better than a commercial brew... not to power your lawmower
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01-24-2008, 02:41 AM
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#17
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Junior Member
Join Date: Nov 2007
Location: Bellingham, Washington
Posts: 15
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Oh man, didn't check replies for a couple days and I got 15. thanks everybody! No class tomorrow so I'll probably be checking the gravity and bottling if it's ready.
I think I'm going to experiment with doing about the last 1/4 of the batch with a small amount of sweetener, just in case i don't like it.
will let you know how it tastes in a week or two.
thanks again!
-marisa
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01-27-2008, 02:13 AM
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#18
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Beer Dude in the Sunset
Join Date: May 2007
Location: Georgia
Posts: 1,715
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I like honey in mine, too. Last batch was carbed with 1/2 cup corn sugar and 1/2 cup honey for 6 gallons. Best batch yet.
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01-30-2012, 05:51 PM
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#19
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Junior Member
Join Date: Jan 2012
Location: Corvallis, Oregon
Posts: 1
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Quote:
Originally Posted by sirsloop
True! My first batch was 2 cups... I'm down to 1.5 cups... now I'm starting to think 1 cup. I was also thinking about not using splenda... instead hitting it with potassium sorbate and campden, then putting some sugar back in. Maybe putting honey back in...sounds good |
Hello! New to brewing. So new that I am 2 weeks out from bottling my first ever batch of hard cider. I was wondering if you tried potassium sorbate and the campden tablets. What did you think of it? Did the honey work out also?
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