Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Backsweetening question?
Reply
 
Thread Tools
Old 05-28-2009, 07:59 PM   #1
timmystank
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: MD
Posts: 189
Liked 4 Times on 1 Posts

Default Backsweetening question?

When backsweetening cider I know the norm is to use unfermentables but I want to use more apple juice. Could I use sugar free apple juice? Will the preservatives mess up carving? Or add campden tablets, wait a week then add regular apple juice? I know it long winded but I'm
unsure of how this all works with bottle carbing.

Edit: Im missed the fact that I want to increase volume from 4 gal to 5 while backsweetening and bottle carbing. Any ideas? Just want it a little sweeter.



timmystank is offline
 
Reply With Quote
Old 05-28-2009, 08:07 PM   #2
EvilTOJ
Feedback Score: 0 reviews
 
EvilTOJ's Avatar
Recipes 
 
Join Date: Dec 2005
Location: Portland, OR, Oregon
Posts: 6,464
Liked 40 Times on 31 Posts
Likes Given: 3

Default

sugar free apple juice? Apple juice *is* sugar, and adding artificial apple juice to it will make a sub-par product. The only way you'll get carbonated cider AND backsweetened with apple juice is to kill the yeast with campden and sorbate, then keg and THEN bottle. using campden kills the yeast, which also is what creates carbonation.


__________________
There is a very fine line between "hobby" and "mental illness."
EvilTOJ is offline
 
Reply With Quote
Old 05-28-2009, 08:29 PM   #3
Arkador
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Fort Worth, TX
Posts: 1,724
Liked 15 Times on 14 Posts
Likes Given: 10

Default

Quote:
Originally Posted by EvilTOJ View Post
sugar free apple juice? Apple juice *is* sugar, and adding artificial apple juice to it will make a sub-par product. The only way you'll get carbonated cider AND backsweetened with apple juice is to kill the yeast with campden and sorbate, then keg and THEN bottle. using campden kills the yeast, which also is what creates carbonation.
+1 for that.
Arkador is offline
 
Reply With Quote
Old 05-28-2009, 08:38 PM   #4
RedIrocZ-28
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
RedIrocZ-28's Avatar
Recipes 
 
Join Date: Oct 2008
Location: Grand Rapids, MI
Posts: 875
Liked 29 Times on 22 Posts
Likes Given: 3

Default

EvilTOJ, you are saying you have to use Campden AND Sorbate?

I have an interest in this specifically because I have 3 gallons of Cider that I want to carbonate, but backsweeten with real Raspberry.

How much would I add to off the yeast?
RedIrocZ-28 is offline
 
Reply With Quote
Old 05-28-2009, 08:54 PM   #5
CBBaron
Feedback Score: 0 reviews
 
CBBaron's Avatar
Recipes 
 
Join Date: Feb 2007
Location: Cleveland
Posts: 2,787
Liked 7 Times on 5 Posts

Default

Quote:
Originally Posted by RedIrocZ-28 View Post
EvilTOJ, you are saying you have to use Campden AND Sorbate?

I have an interest in this specifically because I have 3 gallons of Cider that I want to carbonate, but backsweeten with real Raspberry.

How much would I add to off the yeast?
Should be 1 Campden tablet and 1/2 tsp sorbate per gallon. The sorbate package probably includes instructions on the label.

For best results when stabilizing use both sorbate and sulfite.

Craig
CBBaron is offline
 
Reply With Quote
Old 05-28-2009, 09:21 PM   #6
nebben
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Now legal in Utah
Posts: 1,188
Liked 11 Times on 11 Posts
Likes Given: 10

Default

Quote:
Originally Posted by CBBaron View Post
Should be 1 Campden tablet and 1/2 tsp sorbate per gallon. The sorbate package probably includes instructions on the label.

For best results when stabilizing use both sorbate and sulfite.

Craig
I can confirm from personal experiences that sorbate alone wont be enough to keep even aged+clarified cider that has sat for months from restarting fermentation after backsweetening.
nebben is offline
 
Reply With Quote
Old 05-28-2009, 09:38 PM   #7
timmystank
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: MD
Posts: 189
Liked 4 Times on 1 Posts

Default

Quote:
Originally Posted by nebben View Post
I can confirm from personal experiences that sorbate alone wont be enough to keep even aged+clarified cider that has sat for months from restarting fermentation after backsweetening.


How about backsweetening with splenda?
timmystank is offline
 
Reply With Quote
Old 05-28-2009, 11:10 PM   #8
EvilTOJ
Feedback Score: 0 reviews
 
EvilTOJ's Avatar
Recipes 
 
Join Date: Dec 2005
Location: Portland, OR, Oregon
Posts: 6,464
Liked 40 Times on 31 Posts
Likes Given: 3

Default

You can certainly backsweeten with Splenda, it's a non-fermentable sugar. Lactose is another sugar you can use to backsweeten, as it's non-fermentable as well.
__________________
There is a very fine line between "hobby" and "mental illness."
EvilTOJ is offline
 
Reply With Quote
Old 05-28-2009, 11:27 PM   #9
RedIrocZ-28
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
RedIrocZ-28's Avatar
Recipes 
 
Join Date: Oct 2008
Location: Grand Rapids, MI
Posts: 875
Liked 29 Times on 22 Posts
Likes Given: 3

Default

Ok, so campden and sorbate to euthanize the yeast then -> keg, carb, bottle?

Got it. Thanks.
RedIrocZ-28 is offline
 
Reply With Quote
Old 05-29-2009, 01:22 AM   #10
Killer_Robot
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Rochester, NY
Posts: 215
Liked 2 Times on 2 Posts

Default

Taste a sample with Splenda before adding it to the whole batch, though. Some like how it goes with cider better than others, so make sure you like the taste.


Killer_Robot is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
backsweetening lowlife Mead Forum 8 10-08-2009 06:58 PM
Apfelwein backsweetening Dagatris General Techniques 6 10-07-2009 03:00 AM
Is filtration enough to allow for backsweetening? Tonedef131 Bottling/Kegging 8 06-29-2009 10:52 PM
Backsweetening Question claphamsa Mead Forum 3 06-05-2009 12:32 PM
Cloudy after backsweetening dqeuvtcxotaa Mead Forum 10 04-12-2008 04:53 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS