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Old 04-16-2014, 01:42 PM   #1
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Default Cider noob order of operations?

OK, so I got the beer thing down;
Now, on to cider... (making/BOTTLING, sweet cider)
mix it up, check.
let it ferment...check.
check the SG...check.
rack to secondary...check.
"backsweeten"? ...WTH?
AFTER fermentation is done? Right before its done?
Will it kick it back in?

Can someone shed some light on this for me please? I don't want to go through these steps only to realize I missed a step, ingredient, and now have
dry, fizzy, bottle bomb-to-bes!

As always,



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Old 04-16-2014, 03:23 PM   #2
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From what Ive been told when you make a cider, im no expert either, you need to kill the yeast before you add back sweetener to it. If you dont you will kick start fermentation with the added sugar. Now heres the bigger question, you bottling it? If your bottling it and want to add sweetness to it you might have to go artifical flavor to sweeten it up. If you are kegging it kill the yeast with campden tablets which is sodium metabisulfite. Then add your sweetness into your keg rack and pressurize.



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Old 04-16-2014, 03:27 PM   #3
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Now, on to cider... (making/BOTTLING, sweet cider)

...yep, so use priming sugar, like dextrose at bottling time?

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Old 04-16-2014, 04:14 PM   #4
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that would work just fine as well as honey, molasses, brown and white sugar.

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Old 04-16-2014, 04:32 PM   #5
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order of operations is going to vary depending on what type of product you are making.

Completely Dry? or with some level of sweetness?
Carbed? or Still?
Do you have access to Kegging equipment?
Do you care if you add chemicals to your beverage ( Potassium Sorbate, and Potassium Metabisulphate) ? or are you chemical additive averse?

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Old 04-16-2014, 05:15 PM   #6
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Quote:
Originally Posted by phug View Post
order of operations is going to vary depending on what type of product you are making.

Completely Dry? or with some level of sweetness?
Carbed? or Still?
Do you have access to Kegging equipment?
Do you care if you add chemicals to your beverage ( Potassium Sorbate, and Potassium Metabisulphate) ? or are you chemical additive averse?
definitely some level of sweetness
Carbed
no access to kegging
not chemically additive adverse

Does this help?
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Old 04-16-2014, 05:23 PM   #7
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Quote:
Originally Posted by birdley123 View Post
Now, on to cider... (making/BOTTLING, sweet cider)

...yep, so use priming sugar, like dextrose at bottling time?
Quote:
Originally Posted by birdley123 View Post
definitely some level of sweetness
Carbed
no access to kegging
not chemically additive adverse

Does this help?
It's almost impossible to make a semi sweet sparking bottled cider without methods like pasteurizing the bottles.

The reason is that the yeast doesn't know your intent, to leave some sweetness but still stay alive to eat some sugar to carbonate your bottles. If the yeast is active, it will take a cider dry.

Making a carbonated dry cider is easy. You add priming sugar to a finished batch, and that's it.

Making a sweet non-carbonated cider is easy. You finish the fermentation, stabilize with campden and sorbate, and sweeten to taste. (The sorbate keeps the yeast from reproducing and not starting up again).

The semi-sweet or sweet cider that is carbonated is the issue.

You could try sweetening with a non-fermentable sweetener (splenda?) and priming, but many people find artificial sweeteners objectionable. Otherwise, the cider needs to be pasteurized before the bottles blow up if a sweet cider is bottled and carbonation is desired. (See the "stove top pasteurization" sticky thread for the details on how to do that).
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Old 04-16-2014, 05:33 PM   #8
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what Yooper said,

but to condense it for you, you have two main methods available to you.

no pasteurize method
mix it up, check.
let it ferment...check.
check the SG...check.
rack to secondary...check.
"backsweeten"? ...WTH? ( after it's done fermenting, add non-fermentable sugars to the level of sweetness that you want )
Add Prming sugar, of a fermentable variety
bottle
sit back and let a mini fermentation eat up the priming sugar to give you carbonation

Pasteurize method (tricky)
mix it up, check.
let it ferment...check.
check the SG...check.
rack to secondary...check.
option 1: don't let it go all the way dry, bottle near the sweetness level you like,
let it continue fermenting a little bit in the bottles until they're carbed up.
Follow the stovetop pasteurising thread to make sure they don't explode.
option 2: let it finish fermenting,
backsweeten with a fermentable sugar
bottle it
let it continue fermenting a little bit in the bottles until they're carbed up.
Follow the stovetop pasteurising thread to make sure they don't explode.

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Old 04-16-2014, 05:51 PM   #9
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"got it"! (finally)
Thx...



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