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Old 03-12-2008, 11:57 PM   #1
natnov
 
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Ok, I made some cider, I used a wine yeast....ooops
It is more dry than I wanted. I was looking to back sweeten it and I bottle so that is tough. I was curious if it is possible to kill the yeast and sweeten then introduce a much less efficient or alcohol tolerant yeast to carbonate? I read somewhere that yeast die around 110 degrees F, when does alcohol really start to boil off? If you raised the temp similar to pasturizing and killed the yeast but didn't boil off the alcohol couldn't you then sweeten and add some yeast that wouldn't be able to consume all the sweetener? Any ideas besides Splenda are appreciated.

I think I may just carbonate the crap out of it and enjoy the dry bubbly nature....but it wasn't my original goal....live and learn.

Nate

 
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Old 03-13-2008, 12:48 AM   #2
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I'm not sure why you'd want to kill the yeast...if you want to back-sweeten why not do so with an unfermentable sugar like lactose, or an artificial sweetener of your choice, and then carbonate with a small amount of fermentable sugar (dextrose)? That way you get your sweetness, and your carbonation, no heating required.

Ethanol boils at 173˚F.
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Old 03-13-2008, 12:54 AM   #3
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Potassium Sorbate (LHBS) will konk out those yeasties.

 
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Old 03-13-2008, 02:08 AM   #4
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Just for future reference, yeast is killed at 140° or above. You can seriously injure it at 120° but need to go higher for killing. I agree with above, don't kill it just sweeten with non-fermentable and bottle away.
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Old 03-13-2008, 03:04 AM   #5
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I don't know much about lactose except that it comes from milk usually? I have heard that it isn't very sweet and has a distinct taste?
anyone ever used it in a cider? Does it do the trick?
Thanks
Nate

 
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Old 03-13-2008, 07:36 AM   #6
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Quote:
Originally Posted by natnov
I don't know much about lactose except that it comes from milk usually? I have heard that it isn't very sweet and has a distinct taste?
anyone ever used it in a cider? Does it do the trick?
Thanks
Nate
Lactose is a disaccharide, which is a dimer of two simple sugar subunits. In this case, glucose and galactose. The bond between the is not cleavable by yeast, so the glucose cannot be fermented. Your taste buds are less specific than the enzymes used to break down the sugars and therefore it will still taste "sweet" to you. If in question, stick your finger in some lactose at the LHBS and taste it. You can decide for yourself if it's something you'll want in your cider.
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Old 03-13-2008, 09:10 PM   #7
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Thanks for the replies. I am still not sure what I will do, maybe some of each idea above.
Has anyone here used lactose in Cider before? Any ideas about how you thought it tasted? Will the lactose give it a creamy taste?
Is there any other non fermentable sugars that are easily availabe and would be more appropriate for cider?
Thanks again for all the help.
Nate

 
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Old 03-13-2008, 09:28 PM   #8
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I've used Splenda in nearly all my recent cider batches. It is mostly dextrins, so it also adds a very nice mouthfeel to the sweetness. Counteracts the dryness, and alchohol very well.

I don't see why Lactose would not work either. Same purpose.

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Old 03-16-2008, 09:03 PM   #9
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I know of some people that have had some great luck with the following. Go ahead and back sweeten any way you want. I usually use regualr old sugar or a little more concentrate. Bottle and wait a couple of weeks. After 2 weeks open a bottle and see if it's at the right carbonation, if not wait another week and try again with another bottle. Whenit's just right, run the whole batcvh through the dish washer to "home pasturize" and kill the yeast. The only bad things I've heard about it is that youmay have onme or two broken bottles.

Your milage may vary. Good luck.
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Old 03-17-2008, 06:04 AM   #10
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I would totally warn against putting full carbed bottles in the dish washer.
You stand a chance of blowing the whole batch...A carbed bottle can have 2+ atmospheres worth of pressure in them at room temp. My dish washer gets BOILING hot...as indicated by the extreme steam that comes out of it...That will blow bottles for sure.
IF you decide to do this...give it a try with 2 or 3 bottles...cause you may loose them all
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