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Old 12-08-2009, 07:45 PM   #1
miloa
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Just kinda wondering how much sugar is too much to add to cider,I have a 5 gal. keg brewing now, it took 4 gallons fresh pressed cider and 20# sugar,I then pinched lavin 1116 in. It's chugging along but I thought it would brewing like a coffee pot. whats the deal?

 
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Old 12-08-2009, 08:37 PM   #2
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My guess is with 20lb of sugar in there your yeast will die in the alcohol before all the sugar gets eaten, giving you a super sugary cider.
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Old 12-08-2009, 08:42 PM   #3
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Well, that's not really a big cider, it's a wine that will stop fermenting at about 15-18% ABV (depending on the yeast you used) and will be very, very, very sweet. Like sweet enough to hurt your teeth.

For my apple wine (about 12.5% ABV) I use about 1.25 pounds of sugar per gallon and it finishes dry. With a bit more sugar, it would finish sweet.

The yeast will be overwhelmed with alcohol poisoning before you get a drinkable product, I'm afraid.

Did you happen to take any hydrometer readings?
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Old 12-08-2009, 09:10 PM   #4
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Originally Posted by YooperBrew View Post

Did you happen to take any hydrometer readings?
I can see it now, the weight on the bottom of the hydrometer barely breaking the surface. Dear Lord! 20lbs in 4 gallons, my guess for a SG would be about 1.300 my hydrometer doesnt even go to 1.2. I'm a little surprised you got that much to disolve.
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Old 12-08-2009, 09:48 PM   #5
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I'll bet if you sit down close to the carboy and be really quiet, you can hear the yeast wheezing... If it were me and I was trying to figure out what to do with this I might go ahead and start a gallon of straight apple juice with a very dry yeast, like champagne. Ferment it dry and rack it a couple of times maybe to get it clear as you can. Then use it to "back-dry" (as opposed to backsweeten) your batch of fermenting apple syrup when it finishes. Just a thought--on the other hand, wait & see...a lot of folks on here say their SWMBO's like it really sweet. You might have a batch of lady-killer on your hands
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Old 12-08-2009, 09:55 PM   #6
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never mind. I was confused

 
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Old 12-09-2009, 01:47 PM   #7
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Originally Posted by jcobbs View Post
Just a thought--on the other hand, wait & see...a lot of folks on here say their SWMBO's like it really sweet. You might have a batch of lady-killer on your hands
Lady-killer? That much sugar I'd call it the Diabetic's Nightmare.
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Old 12-09-2009, 01:57 PM   #8
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Most likely you will die from CO2 poisoning with activity like that. Leave me your cider and brewing equipment in your will please.

 
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Old 12-09-2009, 09:16 PM   #9
miloa
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I like my cider kinda sweet, **** I like my beer kinda sweet also,belgium triple,strong imperial stoutsand most of my buddies like em too. What I was trying to do with this cider was trying to get more of a brandy feeling, I've got a blueberry cyser going and its got around 4# of honey and sugar per gallon its SSG was 1.165,last check it was at 1.098 and it had a brandy taste still too sweet, oh that has lavin 1118 yeast

 
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Old 12-09-2009, 10:22 PM   #10
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lalvin 1118 has an ABV tolerance of 18%. That's around 1.140 for an OG. You started at double that, so you'll probably end up around 18% with 35 Brix residual sugar. For a comparison, Kool-Aid is about 8 Brix and a sweet wine will be 1-2.

You are seeing the impact of high osmotic pressure. The yeast are having an extremely difficult time drawing sugar into the cells to process it. The fermentation might take years and I'm not being sarcastic. I would get 4-5 more gallons of cider and dilute. When it is done, back-sweeten to taste.
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