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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > To sweeten or not to sweeten?
View Poll Results: So do you or don't you?
Hell yeah I sweeten! 9 64.29%
I like it dry. 5 35.71%
Voters: 14. You may not vote on this poll

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Old 07-02-2013, 02:39 AM   #11
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Sorry, no, I sweeten then bottle on the same day, then allow it to carb in the bottles for a few days, then pasteurize to kill the yeast and stop fermentation. Pasteurizing involves putting the pressurized bottles into 190° water which can have obvious risks. Nonfermentable sweeteners avoid this risk.

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Old 07-02-2013, 02:43 AM   #12
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I like it dry and then back sweetened so its semi sweet. i prefer still.

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Old 07-02-2013, 12:00 PM   #13
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Quote:
Originally Posted by Keith66
Sorry, no, I sweeten then bottle on the same day, then allow it to carb in the bottles for a few days, then pasteurize to kill the yeast and stop fermentation. Pasteurizing involves putting the pressurized bottles into 190° water which can have obvious risks. Nonfermentable sweeteners avoid this risk.
I see. I have heard of this method, but I didn't understand that you were doing it that way. Thanks.
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Old 07-02-2013, 10:17 PM   #14
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Freisste, let me direct you to a couple good threads.

Upstatemike started a thread called Caramel Apple Hard Cider, which starts with a specific recipe, but has tons of general apple cider information. Like most long threads it gets repetitive, so no need to read all 105 pages.

Another great thread is Easy Stove-Top Pasteurizing With Pics by Pappers. It too has lots of good info, and no need to read all 82 pages.

I've made a handful of apple and other ciders based largely on the info in these two threads. If you have any other questions I'll do my best to answer them.

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Old 07-03-2013, 01:33 AM   #15
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Thanks for the info, Keith. Really good stuff. I'll keep these within reach when I formulate my final recipe. I'm still planning on a somewhat sweet sparkling cider, but I'm a little nervous about the pasteurization. I had hoped to process it a little more like beer - end up with the body/sweetness of the final product, add fermentable sugar based on volumes of CO2 desired, bottle and forget about it. Hence the maltodextrine or lactose. Just don't know which to use or how much.

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Old 07-03-2013, 02:41 AM   #16
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Details on that are in both of those threads. I'd look through the pasteurization thread first.

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Old 07-04-2013, 06:26 AM   #17
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Hi, I've decided to go with semi-sweet. If I bottle at 1.008, wait until carbed and than pop in the dishwasher, will this get me close?

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Old 07-05-2013, 06:00 PM   #18
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Quote:
Originally Posted by Damian View Post
Hi, I've decided to go with semi-sweet. If I bottle at 1.008, wait until carbed and than pop in the dishwasher, will this get me close?
I think it will. I've fermented mine all the way down to 0.995 before backsweetening, and 0.995 doesn't taste as dry as you'd think, so 1.008 should still have some sweetness to it. Of course it also depends on the juice and yeast, and I'm still experimenting in that area. As for the dishwasher, I've read accounts of that working, so it's worth a try. I might try it next time. I personally would store in the garage afterward just in case.
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Old 07-09-2013, 12:24 PM   #19
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Thanks Keith, would you call Magners semi sweet. That is what i am aiming for.
I picked up the apple juice fresh from the orchard today. tastes nice but it's very dark.

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Old 07-10-2013, 04:31 AM   #20
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Some people use the dishwasher and can get away with it, I just don't trust that the dishwasher will do the job, specially if you want to bottle age/condition. My cider with 2 months in the bottle taste 10 times better than they did younger.

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