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Old 05-02-2012, 05:37 AM   #1
ACarver
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Apr 2012
Ankeny, Iowa
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I recently just just dumped my last 2 gal batch of bottled cider after realizing that non-fermentable sugars suck (in my opinion, and I used Splenda). I just can't get over that chemical flavored sweetness.

So I have decided that this time I will try again and pasteurize after backsweetening with some good ol'fashion apple juice concentrate and possibly some brown sugar.

The question I have is approximately how much concentrate will I need to make a 2 gal batch up to the sweetness level of... say...a Woodchuck Amber? I know that it is a test as you go and then stop procedure, but just wanted to roughly know so I know how much to pick up.

Secondly, do I have to worry about any preservatives in the concentrate such as sorbate? Is it hard to find some without (never really looked I guess)?

Thanks again guys and sorry for another backsweetening thread.
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Old 05-02-2012, 11:30 AM   #2
LeBreton
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I would add one, taste, and add more as needed. Woodchuck is pretty sweet so you'll probably add a number of cans. Once the desired sweetness has been reached add another 0.002-0.003 SG points of concentrate for carbonation.
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Old 05-02-2012, 11:54 AM   #3
roadymi
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db hokie gave me this formula

You calculate your points per pound. Sucrose is 46. So
points*pounds
For one pound 46*1
(ppg*poundsused)/volume*.001
(46/volume)*.001= points added to sg



The concentrate I use has 27 grams sugar / can or 5.1 0z

5.1 oz / 16 oz / lb = .31875

46 points / 2 gallon = 23 * .31875 lbs = 7.33125

7.33125 * .001 = .0073

So basically in your 2 gal recipe every can should raise SG .0073

Woodchuck is quite sweet, I would guess 1.025?

If you are fermented dry at .996 you will need ... 1.025 - .998 = .029 / .0073 = 3.97 cans
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Old 05-02-2012, 12:47 PM   #4
ACarver
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Great info, thanks

Any thoughts on preservatives in the concentrate?
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Old 05-02-2012, 04:04 PM   #5
roadymi
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Quote:
Originally Posted by ACarver View Post
Great info, thanks

Any thoughts on preservatives in the concentrate?
if you are backsweetening a still cider......preservatives shouldn't hurt anything.

If you are going to carbonate and pasteurize stay away from preservatives.
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Reality is an illusion that occurs due to the lack of alcohol.
Give a man a beer, he'll drink for the day.Teach a man to brew, he'll be drunk the rest of his life.
I have 8 carboys, 8 cornies, 5-1 gal jugs, 200 wine bottles, 10 cases of beer bottles and a nice assortment of flip tops....My goal is to keep them at least 50% occupied

 
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Old 05-02-2012, 05:27 PM   #6
fbangie
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Dec 2011
Wilmington, Illinois
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You can also refer to UpstateMikes recipe also. Here's the thread:

http://www.homebrewtalk.com/f32/cara...-cider-292770/

He's got the amount of back-sweetening nailed.

 
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