Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > KISS (Keep It Simple, Stupid!) Sweet/Tart Cider
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Old 11-15-2012, 08:22 PM   #31
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My batch is bubbling away! I hope only sweetening to 1.6 will still yield a good cider, just around 5% or so I'm guessing.

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Old 11-16-2012, 04:15 PM   #32
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Looking good!

I'd love to hear back from the OP, this thread is very interesting!

I'm in the middle of an experiment myself, added sugar to hit 1.066 and Im going to bottle with coopers at 1.020 and pasteurize to see how it turns out. Just a 1 gal batch, didn't want to waste a whole bunch if it turned out badly.


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Old 11-21-2012, 06:14 PM   #33
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Debating going and adding more dextrose a week later to get it to 1.08 per recipe.
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Old 11-23-2012, 02:48 AM   #34
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Hey, this might be the stupidest question asked on hbt but by dextrose do you mean just simple table sugar or what?
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Old 11-24-2012, 01:31 AM   #35
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Quote:
Originally Posted by TomTwanks View Post
Hey, this might be the stupidest question asked on hbt but by dextrose do you mean just simple table sugar or what?
Dextrose is corn sugar. I've seen it labeled as 'priming sugar' also. You can get it at any homebrew shop.
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Old 11-24-2012, 02:39 PM   #36
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The consistency is usually closer to confectioner's sugar than your regular table sugar... But don't use confectioners, as its not pure dextrose, get the stuff from the Homebrew shop.
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Old 12-12-2012, 03:21 PM   #37
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Bottled version 1.0 last night. I did let it ferment for almost a month instead of the recommended 7-10 days and didn't use as much sugar when I made it as I ran out. It tasted pretty good as it was. I then added only 4 tsp's of malic acid instead of 6 to start with. When I then tasted it with the malic acid, it had a slightly tart, Sour Patch Kid tang to it. My first time using Malic acid so I'm not sure what to expect.
I'm hoping it will meld/mellow out in the bottle. Will bottle pasteurize one carbonated and update everyone. Attached are pics of my readings pre and post malic acid and a pic of the finished product.

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Old 12-12-2012, 04:24 PM   #38
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that looks great? what was your potential ABV?
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Old 12-12-2012, 06:22 PM   #39
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Quote:
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that looks great? what was your potential ABV?
1.06 to 1.002 so @ 7.8%? I attached pics of my starting and ending gravities. I wonder if taking too long to bottle caused me to lose a lot of natural sweetness. May have to try again and stop it in time once Upstate Mike gives us the kiss 2.0 recipe. I might skip the malic acid next time if it doesn't meld with the cider when I start drinking this batch. I don't care for the sour/tart finish.
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Old 01-03-2013, 04:58 AM   #40
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So mine is now finished and I also let mine go a little further than in the OP, mine is down to 1.010. The question I have is on kegging. This will be my first cider kegged, and I am wondering if I have to do anything special. I have kegged quite a few beers, so kegging isn't the issue, it's that you all are mentioning pasteurizing when bottling. How can you/would you want to do this with kegging?

Thanks


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