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Old 12-05-2012, 04:01 PM   #1
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Default Backsweeting still cider

I'm going to do a 1 gallon batch of cider that will be still, so no carbonation.
When fermentation is done, could I just transfer it to a new 1 gall jar and stove top pasteurize it, then backsweet and bottle (or drink) ?


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Old 12-05-2012, 10:04 PM   #2
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If you backsweeten, bottle, then pasteurize immediately your result will be the same but with less risk of oxidation.


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Old 12-05-2012, 10:14 PM   #3
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I have a back sweetening question too... can you back sweeten with apple concentrate that has preservatives if fermentation is done?
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Old 12-05-2012, 10:44 PM   #4
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Quote:
Originally Posted by Newbie69 View Post
I have a back sweetening question too... can you back sweeten with apple concentrate that has preservatives if fermentation is done?
I guess so, as long as you don't want any carbonation.
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Old 12-05-2012, 10:52 PM   #5
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I have a back sweetening question too... can you back sweeten with apple concentrate that has preservatives if fermentation is done?
Yes, but the existing yeast will still be able to ferment the additional sugar. You'll need to pasturize.
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Old 12-05-2012, 10:59 PM   #6
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If you don't want to bother with pasteurizing, what I would do is to wait until the cider is completely clear and then rack onto some sorbate/campden mix. The "dosage" is 1 crushed campden tablet and 1/2 teaspoon of sorbate, dissolved in 1/2 cup boiling water. Rack into that, let it sit a few days and then sweeten to taste. Let it sit a few more days, and then bottle.

The sorbate inhibits yeast reproduction, so fermentation can't restart. That's how winemakers, cidermakers, and meadmakers make sweetened wines, ciders and meads, without subjecting it to boiling/pasteurizing.
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Old 12-06-2012, 12:16 AM   #7
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Quote:
Originally Posted by Yooper View Post
If you don't want to bother with pasteurizing, what I would do is to wait until the cider is completely clear and then rack onto some sorbate/campden mix. The "dosage" is 1 crushed campden tablet and 1/2 teaspoon of sorbate, dissolved in 1/2 cup boiling water. Rack into that, let it sit a few days and then sweeten to taste. Let it sit a few more days, and then bottle.

The sorbate inhibits yeast reproduction, so fermentation can't restart. That's how winemakers, cidermakers, and meadmakers make sweetened wines, ciders and meads, without subjecting it to boiling/pasteurizing.
I know that, but I thought I could avoid chemicals.
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Old 12-09-2012, 09:21 PM   #8
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whats wrong with pasteurizing in a big pot, un-bottled, then adding sugar? it should dissolve nicely. then bottle the finished product. I'm considering doing just that with half of a carboy of beautifully clear apple cider I now have.
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Old 12-09-2012, 09:48 PM   #9
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I'd say that the only thing 'wrong' is that you are fermenting apple juice,not cider. Cider is not cooked, no way no how. Plus the fact that true cider is and should be custom blended by experts or at least by individuals as dedicated as by what you see on this site. I'm not trying to bust your seeds but that is the way it is. Of course I could be wrong, my experience with apples only goes back 5 decades. I 4 king love cider!
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Old 12-10-2012, 01:07 PM   #10
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Quote:
Originally Posted by krackin
I'd say that the only thing 'wrong' is that you are fermenting apple juice,not cider. Cider is not cooked, no way no how. Plus the fact that true cider is and should be custom blended by experts or at least by individuals as dedicated as by what you see on this site. I'm not trying to bust your seeds but that is the way it is. Of course I could be wrong, my experience with apples only goes back 5 decades. I 4 king love cider!
I guess I never had and probably never will make cider then. From now on I'll call my product non-blended alcoholic apple juice.


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