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Old 10-23-2009, 01:58 PM   #1
brewsbrothers
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Oct 2009
Tonawanda, Ny
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I am wondering if anyone has any advice on what preportions i could use to back sweeten my 2 gallon batch? I know i wanna use some cinnomon sticks some nutmeg but i dont want to use too much and over power the flavor. I think I may use some apple concentrate to bring about more apple flavor. I guess what i am asking is if anyone can help with some specific measurments?

 
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Old 10-23-2009, 02:45 PM   #2
sparkyaber
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Oct 2008
Andover, MN
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Batch of what? Is it a beer, cider? I think if you add apple concentrate it will just start to ferment. Back sweetening can be done with lactose, splenda (or other fake sugar), and maltodextrine. Here is a link that may help:

http://www.homebrewtalk.com/wiki/ind...ack_sweetening
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Old 10-23-2009, 03:49 PM   #3
brewsbrothers
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Oct 2009
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oh I am sorry it was in the cider forum. Its is a cider

 
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Old 10-23-2009, 05:01 PM   #4
sparkyaber
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no I should apologize, I did not notice it was in the cider forum, I found it in the new post drop down.
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Carboy#1 Angry Gnome RIS 2012
Carboy#2 Angry Gnome RIS 2012
Carboy#3 Black IPA
Carboy#4 Black IPA
Carboys#5-14 m-t
3 Gallon m-t
Keg#1 Hops in Session
Keg#2 Yoopper's IPA
Kegs #3-12 m-t
Bottled: Holiday Ale, RIS 2011, Chocolate Espresso Porter, Vanilla Porter, Oktoberfest, Mai Bock, Old Vine Zin, Pinot Noir, Chocolate Raspberry Port,

 
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Old 10-23-2009, 07:00 PM   #5
Lunarpancake
 
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Monmouth County NJ
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use frozen apple juice concentrate. This is pasteurized so it will not ferment. Do NOT add the entire can. Once can just sweetened a very tart 5.5 gallon batch I made......so put about 1/4 in shake and taste. Remember that your cider will sweeten naturally as it ages a little as well.

 
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Old 10-23-2009, 08:17 PM   #6
jcobbs
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Jun 2009
Alabama
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The apple concentrate may be pasteurized, but your freshly fermented cider is not. Even if you have racked it off the lees and it looks clear it may still have enough yeast floating around to restart fermentation. If you're not going to carbonate it, you could add campden and sorbate before backsweetening with concentrate, although people have had it restart even then. Safest thing is a non-fermentable sweetener. From personal experience I do NOT recommend stevia--I tried that and had a horrible aftertaste--ruined a whole gallon.
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