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Labratbrew · 03-24-2012, 03:30 PM

Quote:

Originally Posted by Daze

I would let it go dry then simply back sweeten with concentrate

that is all excellent advice except "sulfiting and/or sorbating" as a way to keep it from going dry. those chemicals do nothing for an active ferment, you have to have a clear dry cider or wine before you can use them and then once you use them you can back-sweeten.

Daze, how much Apple juice concentrate would you recommend?
Let's say I'm shooting for a hornsbys hard Apple cider taste...

divi2323 · 03-24-2012, 04:52 PM

Your taste may vary from others. Buy a couple cans and add them a can at a time while tasting between. Me personally I think woodchuck cider is way too sweet. I find that 3-4 cans of concentrate will get me to that point for a five gallon batch. So ill stop at 2 for my personal preference.

Daze · 03-24-2012, 07:00 PM

Quote:

Originally Posted by Labratbrew

Daze, how much Apple juice concentrate would you recommend?
Let's say I'm shooting for a hornsbys hard Apple cider taste...

Hornsbys has 10 G of sugar for 12 oz of fluid so thats .83g per ounce. 128 * .83 = 106 grams of sugar per gallon. Most 12 oz cans of concentrate have about 180 grams of sugar so based on that start with 2/3 of a can and then add more to taste.

Celtic · 03-24-2012, 09:59 PM

Many thanks all for the advice--bottling day appears to be tomorrow.