DWavs
Well-Known Member
You hear a lot of talk about backsweetening and carbing but has anyone ever done cider or apfelwein and kept it dry and carbonated? Thoughts?
Dry and Carbed?
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MichaelBrock
Well-Known Member
I don't backsweeten my cider (I just follow the simple Sam's Choice recipe thread here; 5 gallons of juice + yeast) and it comes out fairly dry, which is how my wife likes it. It is primed with juice and any sweetness added during bottling is consumed for carbonation.
https://www.homebrewtalk.com/f81/sams-choice-sparkling-cider-99923/
https://www.homebrewtalk.com/f81/sams-choice-sparkling-cider-99923/
OP
OP
DWavs
Well-Known Member
I just backsweetened some cider with Truvia and primed with brown sugar. I have 3 gallons of Apfelwein that is 5 weeks in to the process and I am thinking of just carbing.
I don't like ANYTHING sweet, so the only cider I've had has been dry.
I'm trying to remember when Edwort brought some to share with me if it was carbed or not. I can't remember! I think it was carbed. But dry and carbed is nice if you liked carbed cider.
I'm trying to remember when Edwort brought some to share with me if it was carbed or not. I can't remember! I think it was carbed. But dry and carbed is nice if you liked carbed cider.
I've done it before. It's turns out just fine if thats what you like. I only started back sweetening because my stuff had been coming out too dry and I didnt feel like babysitting it and watching a hydrometer. My cider is still fairly dry and I keg it and force carb it to about 1.5 - 2 volumes
