How can i sweeten my hard cider after fermentation? - Home Brew Forums
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Old 01-02-2012, 06:32 PM   #1
deanh89
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Hi I've made a hard cider it fermented for 7 days now it has stopped, but when I tasted it its quite dry and not sweet at all is there anyway I can make it a bit sweeter?



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Old 01-02-2012, 07:08 PM   #2
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add a Campden tablets , let them do their thing, then add apple juice concentrate to taste


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Old 01-02-2012, 07:36 PM   #3
GinKings
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Originally Posted by Pumbaa View Post
add a Campden tablets , let them do their thing, then add apple juice concentrate to taste
Camden tabs DO NOT kill yeast. Fermentation would most likely start again.

 
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Old 01-02-2012, 07:57 PM   #4
deanh89
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Would it work if I freeze it then let it defrost and add sugar or will it start to ferment again?

 
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Old 01-02-2012, 08:54 PM   #5
UpstateMike
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Quote:
Originally Posted by deanh89 View Post
Hi I've made a hard cider it fermented for 7 days now it has stopped, but when I tasted it its quite dry and not sweet at all is there anyway I can make it a bit sweeter?
Depends on what you want to end up with. Do you want a still cider or a carbonated cider? I presume you do not have a kegging setup.

1. You can always sweeten the cider with a non-fermentable sugar like Lactose, or Splenda, or Xylitol. You can sweeten to taste, none of these will restart fermentation, you can bottle and end up with a still cider.

2. You can backsweeten with fermentable sugars, such as dextrose, or adding apple juice concentrate. You can halt the fermentation process by bottling and immediately stovetop pasteurizing. This will give you a still cider.

3. You can backsweeten with fermentable sugars, such as dextrose, or adding apple juice concentrate. Fermentation will start back up, and if you bottle, you will have a carbonated beverage. Let it sit untill the desired level of carbonation is acheived, then stovetop pasteurize.
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Old 01-02-2012, 09:04 PM   #6
deanh89
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Cheers mate, I think I'll add some Splenda and bottle it to keep it still, it's my first time brewing do I want to keep it quite simple

 
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Old 01-02-2012, 09:32 PM   #7
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Originally Posted by GinKings View Post
Camden tabs DO NOT kill yeast. Fermentation would most likely start again.
10 years making cider never had a problem . . .

YMMV
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Old 01-03-2012, 03:53 AM   #8
RugenBrau
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It has been a while but I believe you should use
Campden (metabisulfite) & potassium sorbate
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Old 09-10-2012, 08:42 AM   #9
HauserHooch
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So say I decided to backsweeten with fermentable sugars and I want it to be a lightly sweet sparkling cider. How long after bottling should I wait to pasturize? And what is the best way to do so?

 
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Old 09-10-2012, 10:51 AM   #10
two_hearted
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brewing TV just did an episode on cider and detail the sweetening process.



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