[ACarver]

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.

[LeBreton]

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.

[roadymi]

db hokie gave me this formula

You calculate your points per pound. Sucrose is 46. So
points*pounds
For one pound 46*1
(ppg*poundsused)/volume*.001
(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

[ACarver]

Great info, thanks

Any thoughts on preservatives in the concentrate?

[roadymi]

Originally Posted by ACarver

Great info, thanks

Any thoughts on preservatives in the concentrate?

if you are backsweetening a still cider......preservatives shouldn't hurt anything.

If you are going to carbonate and pasteurize stay away from preservatives.

[fbangie]

You can also refer to UpstateMikes recipe also. Here's the thread:

http://www.homebrewtalk.com/f32/caramel-apple-hard-cider-292770/

He's got the amount of back-sweetening nailed.