UpstateMike

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I have a starter batch of 2.5 gallons cider that will be coming off of secondary fermentation / clearing in a couple days. Just want to make sure I completely understand a couple things before bottling. I would like this cider to have a sweetish flavor, and I would like to have it carbonated. I also read that what I use for sweetener should be added first to taste, as what I use for carbing will give a "false sweet" as it will ferment out in the bottles.

I was planning on using Lactose for sweetener. What I was thinking was using 1 pound lactose and dissolve in an equal amount of boiling water, then let cool to room temp. I would then add some to the bottling bucket until get the desired sweetness.

Once I get the right sweetness, I go on to the carbing. I read somewhere on here that the recommended amount of Dextrose (corn sugar) was 3/4 cup for 5 gallons. Since I am doing half this amount, I was planning on using about 2/5 cup dextrose dissolved in an equal amount of boiling water, and let cool to room temp. then add to the bottling bucket, mix, and bottle.

I have a 16 oz plastic bottle to fill so I can check on the carbing process. Once it is firm enough, I will stovetop pasteurize the batch.

So, does this sound like a good plan?

JoeyChopps

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I'm planning on doing something kinda like this tomorrow. I got a 4 gal batch and I'm going to add 1 gal of "fresh" apple juice to bottle bucket for priming sugar and back sweeting then same thing with stove pastureize. Idk if my plan will work but its worth a try maybe some one will answer both of our questions

GinKings

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I think both your plans will work.

JoeyChopps - How about apple juice concentrate for backsweetening, rather than apple juice? There will be less dilution with the concentrate. One gallon of juice added to a 4 gallon batch lowers your ABV by 20%. Concentrate would lower the ABV by about 5%.

UpstateMike - Why lactose?

JoeyChopps

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Awesome my cider is normally around 11% so that would be good to lower the abv a little

UpstateMike

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1. It's a non-fermentable sugar.
2. I don't want to risk my cider becoming a laxitive by using Xylitol.
3. I don't like Splenda, I notice an aftertaste.
4. Same thing as #3 with Stevia.
5. There is no #5.
6. My roommate is lactose intolerant, and this will force him to keep his dikbeaters off of my cider.

GinKings

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1-5 may be valid, but #6 is a damn good reason all by itself. If your cider is fully fermented, lactose is unfermentable, and you add the proper amount of priming sugar, why would there be a need to pasteurize?

I thought lactose was partially fermentable, but I'm not very familiar with it.

divi2323

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Haha dickbeaters!!! Cider nearly came out my nose just now... not a good thing to waste hard worked cider!

UpstateMike

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It was my understanding that when the plastic bottle approached proper firmness from carbing, stovetop pasteurization would put a halt on all fermentation and eliminate "bottle bombs", just in case there is an error in the math. Also, since I used Red Star Premier Cuvee, which can go up to 18% alcohol, I thought it would be a good idea to just be sure.

I will be checking SG, and won't bottle until it is at .998 to 1.000.

thesmj

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I plan on backsweetening with a can or two of apple juice concentrate for flavor and add a tiny bit more than that to be used for carbing, then bottle and once the plastic bottle gets firm, stovetop pasteurize. I hate the taste of aspertame, etc and the concentrate is already pasteurized and pourable right out of the can.

JoeyChopps

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Does anybody know of a good source of dishwasher pastureizing?