Originally Posted by Lgaddy44
When you backsweeten with the concentrate, it sounds like you're bottling afterwards. Is this correct, or are you kegging? I plan on starting a batch (Ed Worts Apfelwine), and hoped to backsweeten it with a can of AJ concentrate. My idea is to keg the cider with 1 can of concentrate and throw it in the kegerator. I know it'll take a day or two to chill properly, but I'm thinking it should be safe as the yeast wouldnt have time to chew up too much sugar before going dormant. I've never tried any backwsweetening, so I was hoping for some input (or reassurance) on the concept. Any thoughts?
Yes--bottling, not currently able to keg. I felt like I had to use AJ concentrate to sweeten it up--I bottled up 8 prior to adding the AJ concentrate while they are well carbed they have little or no apple taste so I wanted to bring back in some flavor when I sweetened it up.
When I bottled the remaining 2 gall which I added 2 cans of frozen AJ I also added 1/2 c. brown sugar as priming sugar. At time of bottling the gravity was at 1.020 and the last two days--day 11 and 12 the gravity on a sample from a test bottle was at 1.016 both days...I will check again tonight. The test jar has fine bubbling on the inside but not roaring to the surface just clinging to the tube.
Thinking the yeast chewed up the brown sugar but I need to triple check the AJ I used. It was Old Orchard brand frozen--I thought it only had malic acid and absorbic acid.
This was my very first batch of cider so the verdict is still out on the finish product.