Backsweetening W/Apple Juice Concentrate
Did an experiment today and thought I would share...
(Based on EdWorts Apfelwein)
5 Gal Apple Juice
1 Pound sugar, maltodextrin, or corn sugar
(Not all three, I usually use corn sugar)
1 Packet Danstar Munich, Ale yeast, or red star
(usually use Danstar)
Using my fermented but not kegged or bottled cider. I got out my trusty mesuring cup and Nalgene bottle (big bottle or cup will work) and a can of apple juice concentrate.....
-Measure out 2 cups fermented cider
-Measure out between 1/8 and 1 1/2 cups AJ concentrate
-Combine and taste
I like about 1/3 cup concentrate to 2 cups cider. It should be noted that I am a big fan of WoodChuck Cider and this is a pretty close approximation. That works out to be about 1 and 1/2 to 2 cans of AJ concentrate for each gallon of cider.
So..Once you have discovered your personal preferance here is some handy info:
-One Gallon=16 cups
-1 can of AJ concentrate contains 1 and 1/2 cups (usually)
A note about bottle bombs:
If you are relatively new to brewing please take the time to review information regarding backsweeting and killing off left over yeasts. In general, backsweetening with fermentable sugars (aj concentrate) does not work well or at all with carbonated bottling.