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.
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.