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Old 12-09-2012, 12:34 AM   #11
roadymi
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Dec 2009
Middle of the Mitten, Michigan
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Quote:
Originally Posted by Hedo-Rick View Post
Pappers,

I'm fermenting my cider dry, want to back sweeten with raw cider, bottle condition and pasteurize per your thread. But I'm a little unsure about how much to back sweeten to (to what gravity?) to get a light sparkle from bottle conditioning and hopefully end up with a final gravity (in the bottle) around 1.010. I was thinking of back sweetening to 1.013-1.014. What do you think?

Any thoughts you have would be greatly appreciated.

Thanks!
Should be spot on.....normally .003 carbonates fine.
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Old 12-09-2012, 10:16 AM   #12
WilliamSlayer
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Aug 2012
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Quote:
Originally Posted by BadgerBrigade View Post

If you're adding more sugar isn't there some residual yeast there to eat it and why would your alcohol volume go down?
I use potassium metabisulfite and potassium sorbate (in combination) to stun, then neuter the yeast. After that, backsweetening won't re-ferment. The ABV is reduced as I add volume to the batch (I.e. a 5 gal batch that is increased to 6.5 gal through backsweetening).

 
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Old 12-09-2012, 04:20 PM   #13
BadgerBrigade
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Dec 2011
Monterey, Ca
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Quote:
Originally Posted by WilliamSlayer

I use potassium metabisulfite and potassium sorbate (in combination) to stun, then neuter the yeast. After that, backsweetening won't re-ferment. The ABV is reduced as I add volume to the batch (I.e. a 5 gal batch that is increased to 6.5 gal through backsweetening).
Woow..... A gallon and a half to sweeten? Isn't that much?
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Old 12-09-2012, 04:46 PM   #14
WilliamSlayer
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Quote:
Originally Posted by BadgerBrigade View Post

Woow..... A gallon and a half to sweeten? Isn't that much?
Yup, did that with my last Hard Cider. It brought the gravity from 0.990 back to 1.012. Very nice flavor, not too sweet.

 
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Old 12-09-2012, 07:49 PM   #15
Hedo-Rick
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Oct 2012
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Quote:
Originally Posted by WilliamSlayer View Post
Yup, did that with my last Hard Cider. It brought the gravity from 0.990 back to 1.012. Very nice flavor, not too sweet.
Just curious, did you use a chaptalization calculator to figure out the volume of cider to add to back to back sweeten from 0.990 to 1.012? Or did you just add enough juice till you hit 1.012?

 
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Old 12-10-2012, 05:47 AM   #16
BadgerBrigade
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Quote:
Originally Posted by Hedo-Rick

Just curious, did you use a chaptalization calculator to figure out the volume of cider to add to back to back sweeten from 0.990 to 1.012? Or did you just add enough juice till you hit 1.012?
Good question.... I'm learning and was wondering that as well
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Old 12-10-2012, 10:05 AM   #17
WilliamSlayer
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Quote:
Originally Posted by Hedo-Rick View Post

Just curious, did you use a chaptalization calculator to figure out the volume of cider to add to back to back sweeten from 0.990 to 1.012? Or did you just add enough juice till you hit 1.012?
I actually took test samples and backsweetened each with different ratios. My wife liked a ratio a bit sweeter than I did, so we comprimised and went for a middle ground for that batch. After I had the ratio, it was simply a matter of scaling up! :-)

I took the gravity reading to give myself more info as to what that level of sweetness translated into gravity wise.

 
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Old 12-10-2012, 07:18 PM   #18
Vox
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Jun 2012
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I like frozen concentrate best so far. Caramelized sugar is good too. Gonna try malic acid tonight!
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Old 12-10-2012, 08:24 PM   #19
aubiecat
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Dec 2011
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For the benefit of the viewers can you guys please put the quantities of what you use for back sweetening along with what you use?

 
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Old 12-10-2012, 09:58 PM   #20
BadgerBrigade
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Quote:
Originally Posted by aubiecat
For the benefit of the viewers can you guys please put the quantities of what you use for back sweetening along with what you use?
I would if I knew... I'm just going to do it to taste during bottling time
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