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Old 07-18-2012, 09:24 AM   #21
smittygouv30
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Sep 2011
Fayetteville, NC
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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.
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Old 07-19-2012, 06:19 AM   #22
bbbblaine
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Oct 2011
vancouver, wa
Posts: 82

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.

 
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Old 07-19-2012, 04:39 PM   #23
smittygouv30
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Sep 2011
Fayetteville, NC
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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
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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

 
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Old 07-24-2012, 11:49 AM   #24
gratus fermentatio
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Recipe?

 
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Old 07-24-2012, 12:39 PM   #25
UpstateMike
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Nov 2011
Marion, NY
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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.
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Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
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Old 07-24-2012, 12:44 PM   #26
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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.

 
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Old 07-25-2012, 08:37 AM   #27
bbbblaine
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Oct 2011
vancouver, wa
Posts: 82

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.

 
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Old 07-26-2012, 02:06 AM   #28
pedimac
 
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Mar 2012
Florence, OR
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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.

 
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Old 07-27-2012, 04:43 PM   #29
Vox
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Jun 2012
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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.
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Old 07-27-2012, 04:45 PM   #30
Vox
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Jun 2012
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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?
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