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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > To sweeten or not to sweeten?

View Poll Results: So do you or don't you?
Hell yeah I sweeten! 9 64.29%
I like it dry. 5 35.71%
Voters: 14. You may not vote on this poll

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Old 07-01-2013, 12:36 AM   #1
Damian
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Oct 2009
Oz
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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, 02:07 AM   #3
LeBreton
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Nov 2011
Finger Lakes, NY
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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
Randzor
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Jun 2013
Posts: 510
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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
dog_gone
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Oct 2012
Eugene, Oregon
Posts: 88
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Semi-sweet and carbed.

 
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Old 07-01-2013, 05:42 PM   #6
LandoAllen
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Nov 2012
Fort Wayne, Indiana
Posts: 155
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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
freisste
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Sep 2012
Ann Arbor, Michigan
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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
DerekJ
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Nov 2011
Greenwood, Indiana
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carbed and back sweetened for me.

 
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Old 07-01-2013, 08:35 PM   #9
Keith66
 
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Mar 2013
Placerville, CA
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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
freisste
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Sep 2012
Ann Arbor, Michigan
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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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