Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > To sweeten or not to sweeten?
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Hell yeah I sweeten! 9 64.29%
I like it dry. 5 35.71%
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Old 07-01-2013, 12:36 AM   #1
Damian
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Default To sweeten or not to sweeten?

Hi, everyone. I'm very new to cider and I am just about to put down my 1st batch. I'm wondering if most people sweeten their cider or do most people let it ferment out and carb it up?


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Old 07-01-2013, 01:31 AM   #2
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I like it dry, and still (not carbed).


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Old 07-01-2013, 02:07 AM   #3
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I prefer dry over sweet, and sparkling over still.
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Old 07-01-2013, 02:04 PM   #4
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Dry and sparkling. I make higher alcohol % ciders, so if I wanted still(wine) I'd just go for that.
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Old 07-01-2013, 03:51 PM   #5
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Semi-sweet and carbed.
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Old 07-01-2013, 05:42 PM   #6
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Split the batch and do some semi-sweet and some dry. Carbed is a must though IMHO!
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Old 07-01-2013, 08:23 PM   #7
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Don't mean to hijack (although that's exactly what I'm doing)...

What's the best way to sweeten? I'm guessing unfermentable sugar, but what adds sweetness and a little body without flavor? Anybody know a good amount for a 1 gallon batch?

Thanks.
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Old 07-01-2013, 08:32 PM   #8
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carbed and back sweetened for me.
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Old 07-01-2013, 08:35 PM   #9
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Sweeten and carb. I make 5 gallon batches and sweeten with 3-5 cans of frozen apple juice concentrate (and sometimes caramel syrup) then stove-top pasteurize. For 1 gallon, I'd use between a half and whole can of fajc, but browse Pappers' stove-top pasteurizing thread first. There are other options, like the non-fermentables you mentioned.
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Old 07-01-2013, 09:16 PM   #10
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Quote:
Originally Posted by Keith66
Sweeten and carb. I make 5 gallon batches and sweeten with 3-5 cans of frozen apple juice concentrate (and sometimes caramel syrup) then stove-top pasteurize. For 1 gallon, I'd use between a half and whole can of fajc, but browse Pappers' stove-top pasteurizing thread first. There are other options, like the non-fermentables you mentioned.
So you force carb?

I'm not ready for a 5 gallon batch, and brewing a gallon and putting it in my 5gal keg seems absurd. Planned on bottling, so I think I'm going to go with maltodextrine or lactose. Anyone have good experience with one or the other (or both)? How much? Thanks.


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