Kegging Cider/Backsweeting Questions - Home Brew Forums

Register Now!
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Kegging Cider/Backsweeting Questions

Reply
 
Thread Tools
Old 10-15-2009, 06:30 PM   #1
carolinaeasy
Recipes 
 
Oct 2009
South Carolina
Posts: 19


Hi there, I currently have a 5 gallon batch of cider in the carboy fermenting happily at 66 degrees using the Wyeast Cider Yeast.


I am going to give this a month or more to ferment. I want this to be sweet but not sugary, so I want to find a way to back sweeten it that will give me a fruity tasty cider that will serve well out of the keg.

 
Reply With Quote
Old 10-15-2009, 10:27 PM   #2
CvilleKevin
Recipes 
 
Oct 2007
Charlottesville, VA
Posts: 1,329
Liked 150 Times on 64 Posts


The key is not to let all of the sugar ferment out in the first place. There are different ways you can back sweeten, but nothing that I have found that replaces the last bit of apple sugar that disappears between 1.005 and 1.000

 
Reply With Quote
Old 10-16-2009, 11:45 AM   #3
carolinaeasy
Recipes 
 
Oct 2009
South Carolina
Posts: 19

So when I stop the fermentation and put it into the keg, the cold should slow down the fermentation? Should I put any apple concentrate into the mix?

 
Reply With Quote
Old 10-16-2009, 12:29 PM   #4
CvilleKevin
Recipes 
 
Oct 2007
Charlottesville, VA
Posts: 1,329
Liked 150 Times on 64 Posts


Check the sticky or search on cold crash. You wont need any apple concentrate if you stop the fermentation with the the apple sugar. You can make it as sweet or as dry as you want, but you will have to check the sg regularly as it is dropping

 
Reply With Quote
Old 10-16-2009, 12:36 PM   #5
Firstnten
Recipes 
 
Oct 2008
Aberdeen NJ
Posts: 378
Liked 6 Times on 5 Posts


I have backsweeten two ways using concentrate and Splenda. Both where not as tasty as Cvillekevins way. The only thing I didn't do was check the SG after cold crashing. So I never knew what the real ABV was. But it tasted 1000X's better then using splenda.

 
Reply With Quote
Old 10-16-2009, 01:06 PM   #6
Chairman Cheyco
***DRAMATIZATION***
HBT_LIFETIMESUPPORTER.png
 
Chairman Cheyco's Avatar
Recipes 
 
Dec 2005
Calgary
Posts: 3,246
Liked 11 Times on 11 Posts


Has anyone tried back sweetening with lactose?
__________________
Once the wind has been broken, it cannot be fixed.

 
Reply With Quote
Old 10-16-2009, 01:13 PM   #7
CvilleKevin
Recipes 
 
Oct 2007
Charlottesville, VA
Posts: 1,329
Liked 150 Times on 64 Posts


I got some and stirred it into to a test sample glass once, but it didnt do much to help the batch I was trying to fix. It might be worth trying or maybe mixing with splenda if you want a non-fermentable - it all depends on what is missing in the juice.

 
Reply With Quote
Old 10-16-2009, 01:52 PM   #8
carolinaeasy
Recipes 
 
Oct 2009
South Carolina
Posts: 19

Ok Well how long would you recommend letting this batch ferment then Cville? I don't want to be constantly opening up the carboy to thief some cider and risking infection. (i get paranoid about infections). So when would you recommend that I start checking on the gravity?

 
Reply With Quote
Old 10-16-2009, 01:58 PM   #9
CvilleKevin
Recipes 
 
Oct 2007
Charlottesville, VA
Posts: 1,329
Liked 150 Times on 64 Posts


What are your temps? If you watch the airlock you will see the ferment build for a few days, hold steady and then start to slow down. When it starts to slow down is usually when to check. Sanitize the thief first, it only takes a few seconds to read the sg

With a thief, you take off the airlock with one hand and check the gravity with the other hand. As long as you dont let the airlock touch anything, you just put it back on and your done. Keep a cup next to the carboy so you can drop your theif in it, along some of the cider sample for tasting.


 
Reply With Quote
Old 10-16-2009, 02:10 PM   #10
carolinaeasy
Recipes 
 
Oct 2009
South Carolina
Posts: 19

I am fermenting at a cool 66-69 it can fluctuate over the day, depending on the weather. I have used the thief many times before, and never had an infection using the same method you prescribe, I just like to minimize contact as much as possible. So two weeks to three weeks would be a good time if I notice limited activity in the airlock.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Kegging cider. Bender Cider Forum 30 11-13-2015 02:12 AM
backsweeting/cold crashing Bendbiker Cider Forum 11 10-08-2009 10:54 PM
Kegging Cider StarsNBars8 Cider Forum 3 05-29-2008 10:55 PM
Cider Kegging jua164 Cider Forum 2 02-19-2008 08:15 PM
Cider kegging question wildwest450 Bottling/Kegging 2 01-09-2008 04:22 PM


Forum Jump