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Old 05-15-2009, 05:28 PM   #1
Loweface
 
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I have a keg of cider that is very tart. Too tart almost. Faced with the option of "cutting" it with apple juice each time I pour off a drink I am just going to get rid of it by feeding it to my friends at a bbq one of them is throwing.

My current idea is to backsweeten with apple juice to taste and add a litre or two of cranberry juice (so that I can say any residual tartness is intentional)

The issues I face...

I do not want to chemically stabalise this, nor should I have to as it will get floated that night

How long before the bbq do you think I will be able to make the additions?
And...
How quickly should I be able to get the carbonation level back up?

Or any other suggestions as to how to "treat" this cider?

Tanks for the help...
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Old 05-15-2009, 08:06 PM   #2
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Do you have "Splenda" over there? That'll sweeten it up without fermenting further.

If you add more AJ it'll just ferment out and thin out the alcohol level.

I wouldn't worry too much about when to add it if it's being drunk at a BBQ.

I wouldn't put too much emphasis on the carb level...
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Old 05-15-2009, 08:17 PM   #3
Boerderij_Kabouter
 
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I would add it 1 or 2 days before and just keep it chilled to avoid additional fermentation.

 
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Old 05-18-2009, 01:46 PM   #4
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I would add it 1 or 2 days before and just keep it chilled to avoid additional fermentation.
Oh ya, I hadn't thought of that. Thanks. I was possibly over thinking it
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Old 05-18-2009, 01:49 PM   #5
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I would add a can of frozen apple juice concentrate the night before, shake it up and let it rest overnight.
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Old 05-18-2009, 01:59 PM   #6
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Any other possible suggestions?

Maybe some kind of on tap fruit punch?
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