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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Grenadine as a back sweetner
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Old 04-13-2010, 04:01 AM   #1
1Brotherbill
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Default Grenadine as a back sweetner

I have a cherry apple cider cooking away right now. The question I have is if I have add a sweetner would this work and is there enough sodium benzate in the grenadine or do I have to add campden tablets as well.

Recipe is 3 cans Old Orchard Cherry Apple Concentrate, 4 tbs Lactose, American Ale Yeast, water to one gallon. OG 1.045 I believe. I don't have my notes right here with me. Also I'm looking for more cherry then apple flavor in the end product.

If it turns out where I have the flavor I'm looking for I'll go without the sweetner and bottle carb. However, if it's not what I want I was thinking about using Grenadine for the cherry flavor boost. But not sure about how much campden to use to prevent bottle bombs.


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Old 04-13-2010, 01:37 PM   #2
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Grenadine is made from pomegranates (traditionally) and you need sorbate to stop the fermentation. Might be an interesting addition to a cherry cider, though.

Another option is wine conditioner, which is sorbate and invert sugar.


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Old 04-13-2010, 02:33 PM   #3
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David_42, Grenadine already has sorbate in it. Is it enough for the batch, or does more need to be added?

From what I understand sorbate and sulfates should always be added together at the end to stabilize.
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Old 04-13-2010, 04:04 PM   #4
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Various preservatives are used. I would not depend on the levels in the Grenadine to be enough to stabilize the cider.

Yes, using both sorbate and sulfates gives the best results. I tend to add the sulfate at the start before adding the yeast, so I failed to mention using both.
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