Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Wanting to back sweeten with apple concentrate?
Reply
 
Thread Tools
Old 08-10-2011, 06:12 PM   #1
img
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Eugene, OR
Posts: 4
Default Wanting to back sweeten with apple concentrate?

Hey guys, new to the forum here. I started my 5 gallon batch of cider about a month ago and sorbated it yesterday. My question is in regards to back sweetening. I would like to get more of my apply flavor back into the cider and also make it so it's not so dry. Currently it's sitting right around 0.990. I was wanting to to back sweeten with apple concentrate but have no clue how much I should add(how many cans) per gallon. Also, I will be bottling these rather than kegging. Any suggestions would be awesome! Thanks guys!


img is offline
 
Reply With Quote
Old 08-10-2011, 06:22 PM   #2
Kula
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Astoria, Oregon
Posts: 38
Liked 1 Times on 1 Posts

Default

If you backsweeten then bottle you will certainly get bottle bombs, or in the very least some very over-carbonated cider.

You can backsweeten then pasteurize in the bottle but it's tricky. Bottles must be completely submerged in near boiling water for probably at least ten minutes.

There are people that swear by this, but I've had very uneven luck with it, and I've had to dump quite a few bottles that were getting dangerously over-carbonated.

Do a search on "stove top bottle pasteurizing" and you should get to some threads that have covered this extensively.


Kula is offline
 
Reply With Quote
Old 08-10-2011, 07:09 PM   #3
CidahMastah
Feedback Score: 2 reviews
Recipes 
 
Join Date: Nov 2010
Location: , New York
Posts: 4,266
Liked 39 Times on 37 Posts
Likes Given: 17

Default

If you have a keg system, I can tell you how safely and effectively make a carbonated draft cider. If you don't you have to bottle pasterize - see the sticky that pappers put up at the top of the cider thread.
__________________
Man,... That's a lotta hooch!
Steel rig in progress
ebuild info
CidahMastah is offline
 
Reply With Quote
Old 08-10-2011, 07:38 PM   #4
img
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Eugene, OR
Posts: 4
Default

I was under the impression that by using the correct amount of potassium sorbate and campden tablets that it would cease further fermentation allowing you to back sweeten with real sugar.

I got my info from this website

http://winemaking.jackkeller.net/finishin.asp

Unfortunately, I don't have a keg system. So I can't force carb it. I'm only wanting to back sweeten to taste rather than get carbonation. I don't mind still ciders.
img is offline
 
Reply With Quote
Old 08-10-2011, 08:59 PM   #5
dinnerstick
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2010
Location: utrecht, netherlands
Posts: 2,009
Liked 258 Times on 191 Posts
Likes Given: 23

Default

i assume you let it clear and then racked carefully and then sorbated? if not the yeast can still be active. however much sugar/juice you add i would definitely leave it under airlock for a week to make sure there is no additional fermentation
dinnerstick is offline
 
Reply With Quote
Old 08-10-2011, 09:04 PM   #6
Beerrific
Feedback Score: 0 reviews
 
Beerrific's Avatar
Recipes 
 
Join Date: Mar 2007
Location: Georgia
Posts: 5,600
Liked 50 Times on 42 Posts
Likes Given: 9

Default

Well I guess since you said you added sorbate, you will be bottling still, right?

I made a 5 gallon batch of cider and added back 3 cans of concentrate and to me it was about right. I would suggest starting with 2 and tasting it. You can always add more and taste is really the only indicator that matters IMO.
Beerrific is offline
 
Reply With Quote
Old 08-11-2011, 12:51 AM   #7
img
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Eugene, OR
Posts: 4
Default

Strange. My other post was not added to the thread. Anyways, it was cleared and racked proper. I was planning on adding apple concentrate and putting an airlock and keeping an eye on SG for about a weeks time. If it does start fermenting again, is my batch completely wasted or is it still useable?
img is offline
 
Reply With Quote
Old 08-12-2011, 05:44 AM   #8
Jasperrrr
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Gardner, MA
Posts: 21
Default

Quote:
Originally Posted by img
Strange. My other post was not added to the thread. Anyways, it was cleared and racked proper. I was planning on adding apple concentrate and putting an airlock and keeping an eye on SG for about a weeks time. If it does start fermenting again, is my batch completely wasted or is it still useable?
Well if it resumes fermentation then you have the option to bottle carb? If you want still cider, and dont want to sorbate again, try cold crashing? If it starts up again you'll prob boost ya ABV and it'll only get dryer. So add, wait, use yer hydrometer, and then decide I guess.
Jasperrrr is offline
 
Reply With Quote
Old 08-12-2011, 05:46 AM   #9
Jasperrrr
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Gardner, MA
Posts: 21
Default

If u wanna be sure it doesn't restart fermentation, I would ( and im a noob) only add half a can of apple concentrate every 3 days or so until desired taste and no further ferment is achieved?
Jasperrrr is offline
 
Reply With Quote
Old 08-12-2011, 05:52 AM   #10
oldmate
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Sydney, Australia
Posts: 869
Liked 16 Times on 14 Posts
Likes Given: 1

Default

Jasperrrr, no, whatever sugar you add back into solution after your primary fermentation will cause another fermentation regardless of how slow you add it in. If you don't mind still ciders then you can always stabilise with sorbate and metabisulphite, or as others have said pasteurise. There is of course an in-between which is finding the sugar concentration of the concentrate and adjusting your addition to bottle carb, similar to carbing with sugar.


__________________
Primary: Cherry Melomel

Secondary:

Bottled: JAOM, Amber Ale
oldmate is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
When do I back-sweeten? nickdanger0479 Cider Forum 4 02-02-2011 03:38 PM
back sweeten George7845 Cider Forum 2 05-14-2010 11:00 AM
Back sweeten ArmyBrewer Cider Forum 2 04-24-2009 05:51 AM
Back sweeten or? MKelly Cider Forum 2 04-10-2009 01:09 PM
Frozen concentrate - back sweeten - boil? czukowski Cider Forum 2 03-16-2009 06:41 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS