Is it possible to back-sweeten AND bottle-carbonate? - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Is it possible to back-sweeten AND bottle-carbonate?

Reply
 
Thread Tools
Old 04-01-2012, 08:44 AM   #1
scottedk
Recipes 
 
Feb 2012
Englewood, CO
Posts: 77
Liked 1 Times on 1 Posts



Is it possible to back-sweeten AND bottle-carbonate the same batch (asking because it seems like the only way to back-sweeten is to kill off the yeast and then add sugar...and then if there isn't any yeast then there won't be any carbonation)?


__________________
Primary - Dunkelweizen
Bottle Condition - Pumpkin Ale

 
Reply With Quote
Old 04-01-2012, 09:46 AM   #2
quick5pnt0
Recipes 
 
Mar 2012
Posts: 35
Liked 2 Times on 2 Posts


Yes but you have to back sweeten with a non fermentable sugar like lactose or maltodextrin.



 
Reply With Quote
Old 04-01-2012, 11:20 AM   #3
gpawlak2000
Recipes 
 
Apr 2011
westbrook, maine
Posts: 17

You must filter down to 0.2um, or 0.45um then you could use honey or juices or other fermentable sugars. If not bottle bombs are very likely. If you can't filter to 0.2um then use non fermentable sugars. I just tasted my Perry(a mead) that was back sweetened with 1gal of pear juice to 6gal of fermented honey then carbonated to 45psi for 6 months at 42F. After a year in corked champagne bottels I still wish it was a little more carbonated.

 
Reply With Quote
Old 04-01-2012, 12:58 PM   #4
kiwibrew
Recipes 
 
Oct 2011
Brighton, MI
Posts: 79
Liked 2 Times on 2 Posts


see the sticky on stovetop pastuerization

 
Reply With Quote
Old 04-01-2012, 02:03 PM   #5
divi2323
Recipes 
 
Oct 2011
Blue Island, IL
Posts: 376
Liked 13 Times on 12 Posts


Quote:
Originally Posted by kiwibrew
see the sticky on stovetop pastuerization
This.


There are several ways to do this. Backsweeten with sugar and pasteurize after its at proper carb level. Or, backsweeten with a non fermenting sweetener and prime with sugar before bottling.

 
Reply With Quote
Old 04-01-2012, 05:24 PM   #6
UpstateMike
Recipes 
 
Nov 2011
Brockport, NY
Posts: 930
Liked 155 Times on 92 Posts


Quote:
Originally Posted by scottedk View Post
Is it possible to back-sweeten AND bottle-carbonate the same batch
Yes. This is what I do. It works for me. The only bottle bomb I have had was due to a bad bottle, and that blew during stovetop pasteurisation.

First, get yourself one or two (preferably) plastic 16 ounce screw top beer/pop bottles. In a pinch, Pepsi / Coke bottles will work. These will be the first and last bottles you will fill.

On bottling day, transfer your cider to your bottling bucket. slowly stir in thawed cans of Frozen Apple Juice Concentrate, to your taste. I usually use 5 on a 5 - 6 gallon batch.

Now fill your bottles. Fill one plastic one first, then cap it tightly and put it aside. When you are getting towards the end of bottling, fill the 2nd plastic bottle, cap, and set aside.

Now, squeeze the plastic bottles. Feel the give? Over the next few days, they will get firmer. when they feel like an unopened pop bottle (5 - 7 days) it is time to stove top pasteurize the batch. DO NOT pasteurize the plastic bottles, drink them instead.
__________________
Quote:
Originally Posted by Shooter View Post
Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23

 
Reply With Quote
Old 04-01-2012, 10:21 PM   #7
scottedk
Recipes 
 
Feb 2012
Englewood, CO
Posts: 77
Liked 1 Times on 1 Posts


Thanks everyone! I read that pasteurization thread recently but I didn't put 2 and 2 together that it could be used to help with carbonation.
__________________
Primary - Dunkelweizen
Bottle Condition - Pumpkin Ale

 
Reply With Quote
Old 04-02-2012, 02:16 AM   #8
MarkKF
Recipes 
 
Dec 2011
Meriden, CT
Posts: 1,278
Liked 90 Times on 76 Posts


add sugar and bottle
keep trying some every day
when carbed enough and still sweet pasteurize

but how much sugar for the appropriate sweetness?

 
Reply With Quote
Old 04-02-2012, 02:35 AM   #9
NineMilBill
Recipes 
 
Dec 2011
Tacoma, WA
Posts: 748
Liked 56 Times on 53 Posts


Add sugar til it's how you like it. For ciders, I usually go 1 cup per gallon -or until the SWMBO says it's good to go. It's not really important to get a general gravity reading, just as long as it's to your liking. Always add in small increments - it's much easier to add a little more sugar than, well, you know.

Anyway - Papper's sticky explains the rest. Check carb every so often, etc.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Back sweeten cider + bottle priming crash_cohen Cider Forum 27 06-22-2012 05:02 AM
Back Sweeten with... Labratbrew Cider Forum 2 03-30-2012 02:06 PM
can i sweeten when i bottle and carbonate? marisa_arrr Cider Forum 18 01-30-2012 06:51 PM
Back sweeten with Honey and bottle carb? Jasperrrr Cider Forum 3 09-23-2011 06:37 PM
How to sweeten, carbonate, and bottle my cider Photopilot Cider Forum 8 02-03-2011 02:39 PM


Forum Jump