Semi sweet sparkling cider with 10-14%abv
- Thread starter FOG12
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well here is a start, as for making it semi sweet and sparkling do you have a keg setup?
its easier to make it still and sweet or dry and sparkling with less equipment or check out the stove top pasteurizing thread it's stickied at the top besides kegging thats the other method for achieving sweet and carbonated.
i
well here is a start, as for making it semi sweet and sparkling do you have a keg setup?
its easier to make it still and sweet or dry and sparkling with less equipment or check out the stove top pasteurizing thread it's stickied at the top besides kegging thats the other method for achieving sweet and carbonated.
i
As dr_al said, if you have a keg setup, it will be way easier to get the sweetness to a level you prefer and still carbonate.
Otherwise the next easiest way would probably involve some combination of back sweetening, bottle carbing and pasteurisation.
As for recipe, the caramel apple cider recipe (with a few tweaks for alcohol content) sounds pretty nice.
Otherwise the next easiest way would probably involve some combination of back sweetening, bottle carbing and pasteurisation.
As for recipe, the caramel apple cider recipe (with a few tweaks for alcohol content) sounds pretty nice.
Dry is super easy. Adding sweetness is a little harder.
Basically you'd sweeten to taste, add priming sugar as needed then pasteurise when its carbed enough.
There is a great thread on pasteurising stickied on this forum. Check it out, pasteurising is probably the most complicated part, but it isn't too bad. You should be able to get an idea on how confident you feel doing it after reading it.
Basically you'd sweeten to taste, add priming sugar as needed then pasteurise when its carbed enough.
There is a great thread on pasteurising stickied on this forum. Check it out, pasteurising is probably the most complicated part, but it isn't too bad. You should be able to get an idea on how confident you feel doing it after reading it.
Nogud247
Well-Known Member
When you are carbing it put some in a plastic bottle so you can tell when to pasteurize it to stop fermentation. Better than bottle bombs.
The pasteurization doesn't seem to be too terribly difficult, I was wondering if I made a dry sparkling cider (since that seems to be the easiest) and then pasteurized it to kill the yeast, could I back sweeten after that to get it to semi sweet?
Nogud247
Well-Known Member
FOG12 said:
Don't think there'd be much sparkling left after you sweeten it again. You'd need to over sweeten before carb then pasteurize it to stop fermentation at the right carb/sweetness lvl
