Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > What sweetener do YOU use for back sweetening?

Reply
 
LinkBack Thread Tools
Old 12-08-2012, 11:34 PM   #11
roadymi
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Middle of the Mitten, Michigan
Posts: 814
Liked 31 Times on 29 Posts
Likes Given: 6

Default

Quote:
Originally Posted by Hedo-Rick View Post
Pappers,

I'm fermenting my cider dry, want to back sweeten with raw cider, bottle condition and pasteurize per your thread. But I'm a little unsure about how much to back sweeten to (to what gravity?) to get a light sparkle from bottle conditioning and hopefully end up with a final gravity (in the bottle) around 1.010. I was thinking of back sweetening to 1.013-1.014. What do you think?

Any thoughts you have would be greatly appreciated.

Thanks!
Should be spot on.....normally .003 carbonates fine.
__________________
Reality is an illusion that occurs due to the lack of alcohol.
Give a man a beer, he'll drink for the day.Teach a man to brew, he'll be drunk the rest of his life.
I have 8 carboys, 8 cornies, 5-1 gal jugs, 200 wine bottles, 10 cases of beer bottles and a nice assortment of flip tops....My goal is to keep them at least 50% occupied
roadymi is offline
 
Reply With Quote Quick reply to this message
Old 12-09-2012, 09:16 AM   #12
WilliamSlayer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Glen Burnie, Maryland
Posts: 1,302
Liked 114 Times on 108 Posts
Likes Given: 4

Default

Quote:
Originally Posted by BadgerBrigade View Post

If you're adding more sugar isn't there some residual yeast there to eat it and why would your alcohol volume go down?
I use potassium metabisulfite and potassium sorbate (in combination) to stun, then neuter the yeast. After that, backsweetening won't re-ferment. The ABV is reduced as I add volume to the batch (I.e. a 5 gal batch that is increased to 6.5 gal through backsweetening).
__________________
WilliamSlayer is offline
 
Reply With Quote Quick reply to this message
Old 12-09-2012, 03:20 PM   #13
BadgerBrigade
Feedback Score: 1 reviews
Recipes 
 
Join Date: Dec 2011
Location: Monterey, Ca
Posts: 951
Liked 46 Times on 42 Posts

Default

Quote:
Originally Posted by WilliamSlayer

I use potassium metabisulfite and potassium sorbate (in combination) to stun, then neuter the yeast. After that, backsweetening won't re-ferment. The ABV is reduced as I add volume to the batch (I.e. a 5 gal batch that is increased to 6.5 gal through backsweetening).
Woow..... A gallon and a half to sweeten? Isn't that much?
__________________
Carboy1: Hopped Cider
Carboy2: Pear
Carboy3: Seasonal Cider
Bottled: Cream Soda
Still On Deck: Graff Cider
BadgerBrigade is offline
 
Reply With Quote Quick reply to this message
Old 12-09-2012, 03:46 PM   #14
WilliamSlayer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Glen Burnie, Maryland
Posts: 1,302
Liked 114 Times on 108 Posts
Likes Given: 4

Default

Quote:
Originally Posted by BadgerBrigade View Post

Woow..... A gallon and a half to sweeten? Isn't that much?
Yup, did that with my last Hard Cider. It brought the gravity from 0.990 back to 1.012. Very nice flavor, not too sweet.
__________________
WilliamSlayer is offline
 
Reply With Quote Quick reply to this message
Old 12-09-2012, 06:49 PM   #15
Hedo-Rick
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 95
Liked 4 Times on 4 Posts

Default

Quote:
Originally Posted by WilliamSlayer View Post
Yup, did that with my last Hard Cider. It brought the gravity from 0.990 back to 1.012. Very nice flavor, not too sweet.
Just curious, did you use a chaptalization calculator to figure out the volume of cider to add to back to back sweeten from 0.990 to 1.012? Or did you just add enough juice till you hit 1.012?
__________________
Hedo-Rick is offline
 
Reply With Quote Quick reply to this message
Old 12-10-2012, 04:47 AM   #16
BadgerBrigade
Feedback Score: 1 reviews
Recipes 
 
Join Date: Dec 2011
Location: Monterey, Ca
Posts: 951
Liked 46 Times on 42 Posts

Default

Quote:
Originally Posted by Hedo-Rick

Just curious, did you use a chaptalization calculator to figure out the volume of cider to add to back to back sweeten from 0.990 to 1.012? Or did you just add enough juice till you hit 1.012?
Good question.... I'm learning and was wondering that as well
__________________
Carboy1: Hopped Cider
Carboy2: Pear
Carboy3: Seasonal Cider
Bottled: Cream Soda
Still On Deck: Graff Cider
BadgerBrigade is offline
 
Reply With Quote Quick reply to this message
Old 12-10-2012, 09:05 AM   #17
WilliamSlayer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Glen Burnie, Maryland
Posts: 1,302
Liked 114 Times on 108 Posts
Likes Given: 4

Default

Quote:
Originally Posted by Hedo-Rick View Post

Just curious, did you use a chaptalization calculator to figure out the volume of cider to add to back to back sweeten from 0.990 to 1.012? Or did you just add enough juice till you hit 1.012?
I actually took test samples and backsweetened each with different ratios. My wife liked a ratio a bit sweeter than I did, so we comprimised and went for a middle ground for that batch. After I had the ratio, it was simply a matter of scaling up! :-)

I took the gravity reading to give myself more info as to what that level of sweetness translated into gravity wise.
__________________
WilliamSlayer is offline
 
Reply With Quote Quick reply to this message
Old 12-10-2012, 06:18 PM   #18
Vox
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Posts: 347
Liked 8 Times on 7 Posts

Default

I like frozen concentrate best so far. Caramelized sugar is good too. Gonna try malic acid tonight!

__________________
Vox is offline
 
Reply With Quote Quick reply to this message
Old 12-10-2012, 07:24 PM   #19
aubiecat
Blake Owen
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
aubiecat's Avatar
Recipes 
 
Join Date: Dec 2011
Location: Alexander City, Alabama
Posts: 1,157
Liked 123 Times on 92 Posts
Likes Given: 39

Default

For the benefit of the viewers can you guys please put the quantities of what you use for back sweetening along with what you use?

__________________

Blake
Electric BIAB Build | BIAB Mesh False Bottom | Controller/Fermentation Chest

aubiecat is offline
 
Reply With Quote Quick reply to this message
Old 12-10-2012, 08:58 PM   #20
BadgerBrigade
Feedback Score: 1 reviews
Recipes 
 
Join Date: Dec 2011
Location: Monterey, Ca
Posts: 951
Liked 46 Times on 42 Posts

Default

Quote:
Originally Posted by aubiecat
For the benefit of the viewers can you guys please put the quantities of what you use for back sweetening along with what you use?
I would if I knew... I'm just going to do it to taste during bottling time
__________________
Carboy1: Hopped Cider
Carboy2: Pear
Carboy3: Seasonal Cider
Bottled: Cream Soda
Still On Deck: Graff Cider
BadgerBrigade is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
back sweetening thiessenace Cider Forum 2 10-15-2012 02:41 AM
Back Sweetening HAREEBROWNBEEST Cider Forum 2 08-25-2012 04:51 AM
Back sweetening kkbait Cider Forum 2 01-31-2011 12:28 AM
Back sweetening Papagayo Cider Forum 4 12-06-2010 07:06 PM
Back Sweetening gmsteve512 Cider Forum 2 10-29-2009 04:02 AM