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Old 06-08-2008, 03:09 AM   #1
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Default Cider Sweetness

So how do you make sure the cider is sweet? Not fermenting all of the sugar and still being able to prime?


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Old 06-08-2008, 05:46 AM   #2
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Use a sweet wine yeast. Champagne yeasts produce a dry finish.


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Old 06-08-2008, 11:09 PM   #3
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what also apparently works is a sweet mead yeast, I plan to use white labs sweet mead yeast on my new batch of cider.
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Old 06-09-2008, 04:02 AM   #4
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What if you've already pitched the yeast and your just sitting around, waiting, and it's slowly losing it's sweetness (and gratefully obtaining more alcohol content)...
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Old 06-09-2008, 01:10 PM   #5
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Quote:
Originally Posted by StarsNBars8 View Post
What if you've already pitched the yeast and your just sitting around, waiting, and it's slowly losing it's sweetness (and gratefully obtaining more alcohol content)...
Then your going to have to stabilize and backsweeten once the fermentation is done. stabilization is done with small ammounts of pottassium sorbate. also, you can sweeten with non fermentable sugars like lactose (your LHBS) and splenda (grocery store.) and not have to stabilize while doing that
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Old 12-10-2008, 12:48 AM   #6
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OK, I have read several ways to stabilize to backsweeten now - another post I read said to use 1/2tsp. k-sorbate and 1 crushed campden tab per gallon to stabilize and backsweeten after a couple days, then wait for a few days to bottle.....

do I use k-sorbate/campden or potassium sorbate to stabilize before backsweetening? I'm confused!
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Old 12-10-2008, 01:00 AM   #7
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The campden won't kill the yeast, but the potassium sorbate will. If you add the potssium sorbate, make sure the FG is where you want it. Once you add the PS you should be able to sweeten to your likeness using regular cane sugar. Domino brand is normally labeled pure cane sugar while the WalMart brand is actually beet sugar for example. Make sure you read what it is made from.
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Old 12-10-2008, 04:02 AM   #8
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K is the chemical symbol for potassium, thus K - sorbate = potassium sorbate.

When typing, it is easier to type a K, than it is to type potassium...which explains why both are frequently used.

Potassium metabisulfite is the powdered equivalent of Campden Tablets.

Neither of these two, either alone, or in combination, will kill the yeast.

They just inhibit the yeast from reproducing.

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Old 12-16-2008, 06:40 PM   #9
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Quote:
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Neither of these two, either alone, or in combination, will kill the yeast.

They just inhibit the yeast from reproducing.

Pogo
Sorry if I'm hijacking....

Is this why my pomegranate wine (FG 0.998) continues to bubble (really slowly) even a week after I added K Sorb and Campden?
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Old 12-16-2008, 06:43 PM   #10
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Quote:
Originally Posted by esarkipato View Post
Sorry if I'm hijacking....

Is this why my pomegranate wine (FG 0.998) continues to bubble (really slowly) even a week after I added K Sorb and Campden?
Maybe, maybe not. If it was finished (and at .998, it may or may not be) it's not going to keep fermenting- but the bubbling can be simply co2 coming out of the wine.

If it wasn't quite finished, it'll ferment until the yeast finally die, or until it's finished. As it was stated, the yeast can no longer reproduce, but the yeast in there can still work. It's always best to rack off of the yeast cake when it's finished, and then add the stabilizers.


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