Yet another backsweetening thread (sorry)
I recently just just dumped my last 2 gal batch of bottled cider after realizing that non-fermentable sugars suck (in my opinion, and I used Splenda). I just can't get over that chemical flavored sweetness.
So I have decided that this time I will try again and pasteurize after backsweetening with some good ol'fashion apple juice concentrate and possibly some brown sugar.
The question I have is approximately how much concentrate will I need to make a 2 gal batch up to the sweetness level of... say...a Woodchuck Amber? I know that it is a test as you go and then stop procedure, but just wanted to roughly know so I know how much to pick up.
Secondly, do I have to worry about any preservatives in the concentrate such as sorbate? Is it hard to find some without (never really looked I guess)?
Thanks again guys and sorry for another backsweetening thread.
I would add one, taste, and add more as needed. Woodchuck is pretty sweet so you'll probably add a number of cans. Once the desired sweetness has been reached add another 0.002-0.003 SG points of concentrate for carbonation.
db hokie gave me this formula
You calculate your points per pound. Sucrose is 46. So
For one pound 46*1
(46/volume)*.001= points added to sg
The concentrate I use has 27 grams sugar / can or 5.1 0z
5.1 oz / 16 oz / lb = .31875
46 points / 2 gallon = 23 * .31875 lbs = 7.33125
7.33125 * .001 = .0073
So basically in your 2 gal recipe every can should raise SG .0073
Woodchuck is quite sweet, I would guess 1.025?
If you are fermented dry at .996 you will need ... 1.025 - .998 = .029 / .0073 = 3.97 cans
Great info, thanks
Any thoughts on preservatives in the concentrate?
If you are going to carbonate and pasteurize stay away from preservatives.
You can also refer to UpstateMikes recipe also. Here's the thread:
He's got the amount of back-sweetening nailed.
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