Back sweeten with preserved juice?

[jkatz419]

If a cider fully ferments dry, and you want to back sweeten, could you add preserved apple juice to add apple flavor without adding fermentable sugars? This would dilute the alcohol strength which might not be a bad thing in my case. I have a 9% batch that I'd prefer to be around 7%.

 

[sleewok]

That makes sense to me. I would think that if you chill the cider, and then add the preserved juice it would work out. The combination should keep any remaining yeast from gobbling up sugar. I may try it with my current batch.

Can anyone confirm?

 

[Poobah58]

The sorbate and what not won't be enough to finish off the yeast. You will still need to add some more. It may stun them but they will keep munching...

 

[LeBreton]

The problem is that along with the alcohol you're also diluting the preservatives. If you're going to be stabilizing the cider with sorbate anyways then using juice with preservatives in it is just fine.

 

[ao125]

A dude I know that's into cider making, who is dating a friend of mine, back sweetens with stevia, since it's not fermentable.

I've never tried it, but I suppose it could be worth testing out.