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Old 11-11-2008, 09:06 PM   #1
hoffmeister
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Feb 2006
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Hey all-
I've brewed two batches of cider in the past, and although they turned out okay, they turned out considerably more tart than I was expecting. I know that back-sweetening cider can help counteract the intense tartness of plain fermented cider, but does anyone have any recommendations for accomplishing this? I'll be bottling this and plan on it being uncarbonated. Also, as a benchmark for what I'm looking for, I really enjoy Woodchuck and Magners and find Hornsby's too sweet. Thanks everyone!

 
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Old 11-11-2008, 09:29 PM   #2
Parker36
 
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You have too options since it will be still:
1)Crash cool or otherwise rid yourself of you yeast and sweeten with real sugar
2)Dump some artificial sweetener in there.

Search around on this thread, I am sure this is some kind of experiment people have done with different methods/sugars/sweeteners

http://www.homebrewtalk.com/f32/resu...riments-83060/

 
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Old 11-11-2008, 09:35 PM   #3
Buildmark
 
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I use splenda to back sweeten.

 
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Old 11-11-2008, 10:44 PM   #4
RugenBrau
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sorbate it, back sweeten with sugar and bottle
I'm glad you said Hornsby was too sweet. I had it last night for the first time and I thought maybe I was making my all wrong. It is terrible!
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Old 11-11-2008, 10:48 PM   #5
cd2448
 
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Quote:
Originally Posted by hoffmeister View Post
Hey all-
I've brewed two batches of cider in the past, and although they turned out okay, they turned out considerably more tart than I was expecting. I know that back-sweetening cider can help counteract the intense tartness of plain fermented cider, but does anyone have any recommendations for accomplishing this? I'll be bottling this and plan on it being uncarbonated. Also, as a benchmark for what I'm looking for, I really enjoy Woodchuck and Magners and find Hornsby's too sweet. Thanks everyone!
I've made apfelwein/cider using lavlin wine yeast and use lactose to backsweeten. I dissolved 1/2 lb in the priming sugar liquid at bottling time, worked a treat. (5 gallon batch). The priming sugar gets eaten by the lavlin but the lactose does not - easy.
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Old 11-12-2008, 03:29 AM   #6
RugenBrau
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CD.....that is a great idea. I never thought of that. However...how sweet is it? I bought some lactose the other day and I was amazed at how "unsweet" it was. What was the FG?
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Old 11-12-2008, 04:03 AM   #7
conpewter
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Quote:
Originally Posted by Parker36 View Post
You have too options since it will be still:
1)Crash cool or otherwise rid yourself of you yeast and sweeten with real sugar
2)Dump some artificial sweetener in there.

Search around on this thread, I am sure this is some kind of experiment people have done with different methods/sugars/sweeteners

http://www.homebrewtalk.com/f32/resu...riments-83060/
I wouldn't count on crash cooling getting rid of the yeast, after all lagers will still carbonate just fine. use some potassium sorbate and potassium metisulfate to kill off the yeast after fermentation is done and back sweeten with some apple juice concentrate to give you the sweetness and more apple flavor (At least that is what I'm going to try)
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Old 11-12-2008, 08:45 PM   #8
hoffmeister
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Feb 2006
Winfield, Illinois
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Conpewter-thanks for the suggestion! I'm probably going to go the potassium sorbate route, as the though of just cold crashing to kill the yeast makes me a little uneasy. In my five years of brewing, I haven't had anything explode on me yet, and I'd like to keep it that way
About the apple juice concentrate-how much should you use? Any suggestsions? Thanks again, everyone.

 
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Old 11-12-2008, 09:08 PM   #9
conpewter
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I haven't tried it yet so it will be an experiment for me as well. I'll probably add 1/4 cup at a time to the carboy (or keg) and stir then taste and repeat. The other way to do this is to pull off a measured sample, then add accurate measurements of your sugar and once you get it where you like it, scale it up to the whole batch (Aiming a little dryer than your calculations as you can always make it sweeter)
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Primary: Nothin
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash

 
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Old 11-14-2008, 07:58 PM   #10
bkvail
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Oct 2008
Skagit County, WA
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if you backsweeten the 5 gallons with a can of concentrate w/o killing the yeast - will it make bottle bombs?

 
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