Sweet Bottle-Conditioned Cider

[rfsido]

Hello Cider-ers,
I've applied for a Research Education Fund grant from the AHA to investigate easy alternatives to the keg/sorbate/backsweeten method for producing sweet, bottle-conditioned hard ciders. This is mostly aimed at novice homebrewers who don't keg and who don't necessarily want to invest a ton of money, but want a not-bone-dry cider to share with friends and family.

So, how do you feel about the following:

1) Artificial sweeteners in cider
2) Addition of crystal malt or caramelized cider to add unfermentable sugars
3) Use of a low-attenuating yeast strain to maximize residual sugar
4) Reduction of acid to lend a sweeter profile

 

[Maylar]

1) Ick.
2) Never heard of those. I use Xylitol sometimes.
3) No such thing. Even bread yeast will go past 12%
4) Can you say, "Bland"? Acid is a requirement in a balanced cider.

 

[Hoppy2bmerry]

Artificial no calorie sweeteners? No. In other beverages I notice an aftertaste. A thought-- lactos will not ferment (much) and could add body to "watery" cider. I have not done this, but have not read of anyone using it. I realize it might be "cheating", but it seems a better approach than sweetening with aspertame and the like. I plan on bottle carbing and pasteurizing some for a touch of sweetness in cider. Yeah, I'm a novice...