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09-09-2007, 09:31 PM
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#1
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Senior Member
Join Date: Jul 2007
Location: Oceanside, CA
Posts: 548
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How to sweeten, carbonate, and bottle my cider
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I am about to bottle my cider. I am looking to sweeten it up, am thinking of adding maltose to do that, 3/4 cup of sugar for priming and then bottle and wait. Right now it tastes fairly dry. What is a range of maltose I should add to get it fairly sweet?
Thanks
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09-10-2007, 01:15 AM
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#2
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Senior Member
Join Date: Jul 2007
Location: Oceanside, CA
Posts: 548
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OK, here's how I am doing it.
Boil a quart of water, add 3/4 cup of corn sugar, 2 cups of maltose to the boiling water, add it to the bottling bucket and taste it for sweetness, adjust and bottle. I'll let you know how it goes.
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09-10-2007, 01:37 AM
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#3
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...My Junk is Ugly...
Join Date: Jan 2007
Location: St. Louis, MO
Posts: 11,406
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Might be too late, but a sure fired way to give your cider a sweet flavor is with splenda.
I added a cup at bottling time and it was great. Slightly sweet, not too dry and the girls loved it. Like a Wood Chuck hard cider.
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09-10-2007, 08:09 PM
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#4
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Senior Member
Join Date: Jul 2007
Location: Oceanside, CA
Posts: 548
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Too late, bottled last night as I described. I have heard of splenda being used on this site. I am hesitant to add a synthetic sweetner as I do not like its flavor normally. Plus my girlfriend is a Chef and works for an organic grocer. She probably would not drink it if she knew it was in there. What she doesn't know won't hurt her............
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09-11-2007, 06:30 AM
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#5
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Senior Member
Join Date: Feb 2007
Location: Portland
Posts: 3,543
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what about good ol' lactose?
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09-11-2007, 08:33 AM
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#6
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Member
Join Date: Jun 2007
Location: Lake Orion, Mi
Posts: 56
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boom
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By adding sugar and maltose, Hope that isn't going to give you bottle bombs.
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09-11-2007, 08:57 AM
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#7
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disclaimers are sissy
Join Date: Dec 2006
Location: Santa Clarita, SoCal
Posts: 1,278
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If you look up "maltose" in the Wiki, maltose is the sugar in beer....basically...it ferments out!!! You are asking for bottle bombs here. I would taste ever few days and when it is carbed enough, put it in the fridge--all of it.
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02-03-2011, 12:11 AM
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#8
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Member
Join Date: Dec 2010
Location: Bellingham, Washington
Posts: 47
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Quote:
Originally Posted by Kayos
If you look up "maltose" in the Wiki, maltose is the sugar in beer....basically...it ferments out!!! You are asking for bottle bombs here. I would taste ever few days and when it is carbed enough, put it in the fridge--all of it.
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Or you can pasturize it. |
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02-03-2011, 01:39 PM
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#9
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...My Junk is Ugly...
Join Date: Jan 2007
Location: St. Louis, MO
Posts: 11,406
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Quote:
Originally Posted by bhambrewer
Or you can pasturize it.
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I'm guessing that 3 1/2 years later...those bottles are long gone. 
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