Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Angry Orchard
Reply
 
Thread Tools
Old 07-18-2012, 09:24 AM   #21
smittygouv30
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Fayetteville, NC
Posts: 336
Liked 19 Times on 17 Posts
Likes Given: 4

Default

Quote:
Originally Posted by Apple_Jacker
Back sweetening is adding sugar after fermentation. Non-fermentable sugars if you don't want to go for a carbonated cider. Or use fermentable sugar then pasteurize.
Do you mind elaborating on what you mean by "after fermentation". I do plan to keg and carb my aplewein. Like bottle conditioning, won't adding sugar just be eaten by the leftover yeast to produce CO2. Are you adding a non-fermentable to sweeten or are you "killing" fermentation and then adding regular sugar?

Thanks.
Corey

This is my first of hopefully many attempts at aplewein/hard cider.


__________________
Hop Rehab Electric Brewery

Keg 1: The Electric S'more Stout
Keg 2: Sorachi Ace Clone
Keg 3: Bourbon Barrel Porter
Keg 4: Two-hearted Ale clone

Primary: Empty
Secondary: Lemongrass Wheat Kolsch
smittygouv30 is offline
 
Reply With Quote
Old 07-19-2012, 06:19 AM   #22
bbbblaine
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: vancouver, wa
Posts: 82
Default

Quote:
Originally Posted by smittygouv30 View Post
Do you mind elaborating on what you mean by "after fermentation". I do plan to keg and carb my aplewein. Like bottle conditioning, won't adding sugar just be eaten by the leftover yeast to produce CO2. Are you adding a non-fermentable to sweeten or are you "killing" fermentation and then adding regular sugar?

Thanks.
Corey

This is my first of hopefully many attempts at aplewein/hard cider.
After fermentation would just mean after the yeast has finished eating all the sugars it can (any fermentables). If you plan to keg and then carbonate naturally, you shouldn't add anything to kill the yeast. Just add some priming sugar to the bottom of the keg and rack.

However, if you want to back-sweeten, you will need to stop fermentation by adding something to it, then add your sugars (back-sweetening) and rack to the keg, then force carbonate. The alternative way to back-sweeten would be to add unfermentable sugars, so it just depends on how you want to do it.


bbbblaine is offline
 
Reply With Quote
Old 07-19-2012, 04:39 PM   #23
smittygouv30
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Fayetteville, NC
Posts: 336
Liked 19 Times on 17 Posts
Likes Given: 4

Default

Thanks for the reply. Of course I have more questions.

What are my options to end all fermentation so I can just add sugar to sweeten?

If I decide to add unfermentables instead f the previous option, what can/should I use? Splenda?

Thanks,
Corey
__________________
Hop Rehab Electric Brewery

Keg 1: The Electric S'more Stout
Keg 2: Sorachi Ace Clone
Keg 3: Bourbon Barrel Porter
Keg 4: Two-hearted Ale clone

Primary: Empty
Secondary: Lemongrass Wheat Kolsch
smittygouv30 is offline
 
Reply With Quote
Old 07-24-2012, 11:49 AM   #24
gratus fermentatio
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
gratus fermentatio's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Montana
Posts: 10,228
Liked 1456 Times on 891 Posts
Likes Given: 3837

Default

Recipe?
gratus fermentatio is offline
 
Reply With Quote
Old 07-24-2012, 12:39 PM   #25
UpstateMike
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Brockport, NY
Posts: 937
Liked 143 Times on 92 Posts
Likes Given: 22

Default

Quote:
Originally Posted by gratus fermentatio View Post
Recipe?
Still working on it, I have version 2.0 still in the primary. Gimmee a week and I'll probably have something.
__________________
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
UpstateMike is offline
 
Reply With Quote
Old 07-24-2012, 12:44 PM   #26
gratus fermentatio
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
gratus fermentatio's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Montana
Posts: 10,228
Liked 1456 Times on 891 Posts
Likes Given: 3837

Default

Quote:
Originally Posted by UpstateMike View Post
Still working on it, I have version 2.0 still in the primary. Gimmee a week and I'll probably have something.
Cool, thanks.
Regards, GF.
gratus fermentatio is offline
 
Reply With Quote
Old 07-25-2012, 08:37 AM   #27
bbbblaine
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: vancouver, wa
Posts: 82
Default

Quote:
Originally Posted by smittygouv30
Thanks for the reply. Of course I have more questions.

What are my options to end all fermentation so I can just add sugar to sweeten?

If I decide to add unfermentables instead f the previous option, what can/should I use? Splenda?

Thanks,
Corey
I believe what I used in my pink lemonade to stop fermentation was some pottassium sorbate I got from my LHBS. But I heard that another thing should be added to the mix before that stuff or you will get bad flavors.

As far as unfermentables go, either splenda or stevia or some other artificial sugar that you like the taste of. You can also use lactose (milk sugar) as well. I would just experiment with different amounts on a small scale first so that you don't end up over-sweetening and making it undrinkable.
bbbblaine is offline
 
Reply With Quote
Old 07-26-2012, 02:06 AM   #28
pedimac
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
pedimac's Avatar
Recipes 
 
Join Date: Mar 2012
Location: Asheville, NC
Posts: 104
Liked 14 Times on 9 Posts
Likes Given: 36

Default

Quote:
Originally Posted by jammin
I would suggest making Edwort's Apfelwein and back sweetening it anywhere from 1.010 - 1.020 depending on how dry/sweet you want it.

It might not be a perfect clone, but dayum is it good. My SWMBO likes Angry Orchard as well, but prefers a back sweetened Apfelwein.
Mine too. Made the Apfelwein, then added upstatemike's caramel sauce and 2 cans of concentrate. Tasty stuff.
pedimac is offline
 
Reply With Quote
Old 07-27-2012, 04:43 PM   #29
Vox
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Posts: 365
Liked 9 Times on 7 Posts

Default

Quote:
Originally Posted by pedimac

Mine too. Made the Apfelwein, then added upstatemike's caramel sauce and 2 cans of concentrate. Tasty stuff.
Good Morning. I would like to hear how people are backsweetening edwort's apfelwein specifically as I have a batch at five weeks. It was just over 1% sg the other day so I'm thinking it may be ready to bottle soon. It was like apple rocket fuel! This is my first batch so I would appreciate some specific suggestions on how to backsweeten it for a newbie.
__________________
In The Primary: Dude Where's My Pants Ceyser and Blood of the Dragon (my version of Unicorn Blood)

Bottle Conditioning: Skeeter Pee

Aging: Joe's Ancient Orange Mead
Vox is offline
 
Reply With Quote
Old 07-27-2012, 04:45 PM   #30
Vox
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Posts: 365
Liked 9 Times on 7 Posts

Default

Quote:
Originally Posted by pedimac

Mine too. Made the Apfelwein, then added upstatemike's caramel sauce and 2 cans of concentrate. Tasty stuff.
By concentrate do you mean frozen concentrate from the supermarket or the concentrate in a can from home brew stores?


__________________
In The Primary: Dude Where's My Pants Ceyser and Blood of the Dragon (my version of Unicorn Blood)

Bottle Conditioning: Skeeter Pee

Aging: Joe's Ancient Orange Mead
Vox is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Unpasteurized juice from local orchard tracyt1800 Cider Forum 2 05-27-2012 01:51 AM
growing orchard Brewpastor Cider Forum 19 05-16-2011 11:59 PM
Orchard growing help CidahMastah Cider Forum 2 04-14-2011 07:24 PM
Orchard Fresh Cider...Yum. breisspastor Cider Forum 17 10-20-2008 09:32 PM
First time cider, wrote to local orchard Ryan_PA Cider Forum 2 10-10-2007 04:22 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS