Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > A crazy idea to sweeten cider?
Reply
 
Thread Tools
Old 02-19-2012, 12:54 PM   #11
JonM
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
JonM's Avatar
Recipes 
 
Join Date: Aug 2010
Location: Milwaukee
Posts: 5,230
Liked 1130 Times on 751 Posts
Likes Given: 129

Default

I think what the OP is saying is get grains that DO need to be mashed, and then mash them at a high temp (158+) so as to extract non-fermentable sugars and use that non-fermentable stuff to sweeten the cider. Right?


__________________
Who is this Rorschach guy? And why did he paint so many pictures of my parents fighting?
JonM is online now
 
Reply With Quote
Old 02-19-2012, 01:27 PM   #12
KWKSLVR
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Birmingham, Alabama
Posts: 75
Liked 1 Times on 1 Posts

Default

Temperature of the mash is definitely what matters. Rule of thumb:
Mashing at 150* or less = thinner body with more fermentable sugars
Mashing at 156*+ = thicker body with fewer fermentable sugars yielding a sweeter wort.


KWKSLVR is offline
 
Reply With Quote
Old 02-19-2012, 03:17 PM   #13
Ravenshead
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Ravenshead's Avatar
Recipes 
 
Join Date: Oct 2010
Location: League City, Tx
Posts: 1,226
Liked 37 Times on 32 Posts
Likes Given: 4

Default

Now I know what I'm going to do today. Any yeast recommendations?
__________________
[QUOTE]
Quote:
Originally Posted by Polorl69 View Post
I had no problems whatsoever getting my pee to ferment.
Ravenshead is offline
 
Reply With Quote
Old 02-19-2012, 03:25 PM   #14
icanbenchurcat
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Marietta, GA
Posts: 162
Liked 7 Times on 6 Posts
Likes Given: 6

Default

Wow, great idea! I will be stealing it for my next braggot.
icanbenchurcat is offline
 
Reply With Quote
Old 02-19-2012, 04:02 PM   #15
KWKSLVR
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Birmingham, Alabama
Posts: 75
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by Ravenshead View Post
Now I know what I'm going to do today. Any yeast recommendations?
Any fruity ale yeast is good.
Wyeast 1968, 2565, 1318 are a few that would probably work well
White Labs WLP002, you get the idea.
KWKSLVR is offline
 
Reply With Quote
Old 02-20-2012, 01:02 PM   #16
Ravenshead
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Ravenshead's Avatar
Recipes 
 
Join Date: Oct 2010
Location: League City, Tx
Posts: 1,226
Liked 37 Times on 32 Posts
Likes Given: 4

Default

I went with SA-05 just cause it's cheap. Two pounds of Pils yielded about half a gallon of of 1064 wort. I did a no-sparge-BIAB-kind-of-technique that didn't seem to get the temps high enough in the middle of the bag. Boiled for 90 minutes.

I added that to two gallons of apple juice and pitched. We'll see how it goes.


__________________
[QUOTE]
Quote:
Originally Posted by Polorl69 View Post
I had no problems whatsoever getting my pee to ferment.
Ravenshead is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Elderflower Cider - how to sweeten? RobWalker Cider Forum 3 05-31-2012 11:46 PM
carb and sweeten idea for consideration... LexxTalon Cider Forum 4 03-20-2011 05:09 PM
First batch, can I sweeten it with cider? steveh01420 Cider Forum 8 10-20-2010 02:15 PM
Best Way To Sweeten Cider dangood Cider Forum 1 07-31-2010 04:56 PM
Sweeten cider pdxhophead Cider Forum 8 03-09-2008 08:24 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS