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Dry and Carbed?

Discussion in 'Cider Forum' started by DWavs, Dec 28, 2011.

 

  1. #1
    DWavs

    Well-Known Member

    Posted Dec 28, 2011
    You hear a lot of talk about backsweetening and carbing but has anyone ever done cider or apfelwein and kept it dry and carbonated? Thoughts?
     
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  2. #2
    MichaelBrock

    Well-Known Member

    Posted Dec 28, 2011
    I don't backsweeten my cider (I just follow the simple Sam's Choice recipe thread here; 5 gallons of juice + yeast) and it comes out fairly dry, which is how my wife likes it. It is primed with juice and any sweetness added during bottling is consumed for carbonation.

    http://www.homebrewtalk.com/f81/sams-choice-sparkling-cider-99923/
     
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  3. #3
    DWavs

    Well-Known Member

    Posted Dec 28, 2011
    I just backsweetened some cider with Truvia and primed with brown sugar. I have 3 gallons of Apfelwein that is 5 weeks in to the process and I am thinking of just carbing.
     
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  4. #4
    Yooper

    Ale's What Cures You! Staff Member  

    Posted Dec 28, 2011
    I don't like ANYTHING sweet, so the only cider I've had has been dry.

    I'm trying to remember when Edwort brought some to share with me if it was carbed or not. I can't remember! I think it was carbed. But dry and carbed is nice if you liked carbed cider.
     
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  5. #5
    Pumbaa

    I prefer 23383  

    Posted Dec 28, 2011
    I've done it before. It's turns out just fine if thats what you like. I only started back sweetening because my stuff had been coming out too dry and I didnt feel like babysitting it and watching a hydrometer. My cider is still fairly dry and I keg it and force carb it to about 1.5 - 2 volumes
     
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