UpstateMike

Recipes 

I've been working this in my head, and I think I got it, but I need to write it down and get some feedback, so here goes.

Starting with 3 gallons of apple juice, Gravity 1.050

Add enough sugar to get approximately 12% ABV, Gravity now 1.092.

Ferment to dry, Gravity 1.000

Now here's the question... If I add / backsweeten the fermented 3 gallons with 3 more gallons of apple juice at Gravity 1.050, will I now have 6 gallons of cider at Gravity 1.025, and approx 6% ABV?

__________________
"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23

Currently Fermenting:
Nothing

Bottle Conditioning:
Citron Cider
Blackberry Cider
The Five Eight Five

In Bottles / Drinking:
Cranberry Cider

davis119

Recipes 

I guess in theory you would but you would have to use soothing to "kill" kill off the yeast or it will ferment again.

But what is the point? What's the goal do u want it to finish at 6%?

UpstateMike

Recipes 

Bottle, then let it ferment a little more and carb up some, let it get to about 1.020 and an ABV slightly higher than 6%, then pasteurize.

__________________
"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23

Currently Fermenting:
Nothing

Bottle Conditioning:
Citron Cider
Blackberry Cider
The Five Eight Five

In Bottles / Drinking:
Cranberry Cider

davis119

Recipes 

But why not make the whole batch at once? Using edworts recipe minus a little sugar? Then carb like you would a beer.....

Go for it if u want Im jw

LeBreton

Recipes 

Should work although I have not crunched the numbers. It's a useful technique to include the original flavor characteristics of unfermented juice back into the fermented product. Basically, you get a more flavorful 'sweet' than if you just back-sweetened with sugar.

__________________
Bellwether Hard Cider
In all the states no door stands wider,
To ask you in to drink hard cider