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It is a conversion so if you need a certain amount of dry malt, say 500 grams, you would actually need a little more than that if substituting liquid malt which would be 625 grams. .75 liquid g / .6 dry g = 1.25 500 dry needed * 1.25 = 625 liquid grams Hope that helps.

I have a few Bells in the fridge to try this on, thank you. Another suggestion to who ever can find them, New Glarus bottles from WI work great after a hot soak.

Sorry if already discussed multiple times, I did a quick search in the sticky and didn't see anything about it. Thinking of pasteurizing my next cider after I back-sweeten with concentrate and brown sugar. I will do a couple plastic pop bottles to determine when it is carbonated without...

Thanks for the info. Another quick question, how long after the sorbate is added should I wait to bottle? I read that sorbate inhibits the growth of new yeast, but does not kill any living yeast cells. So how much longer should I wait (if even necessary) to bottle after the sorbate to make sure...

Thanks for the quick feedback. That is what I came up with as well, just wanted to make sure I didn't miss something that wouldn't cause that to be true. Also, what does that sorbate do?

First off, hello! Great to be on the boards. My question is about cider abv after back-sweetening. I do Cider in 2 gal batches, and an abv of around 7%. I have used non-fermentable sugars before such as Splenda, but would like to try back-sweetening with apple juice concentrate and maybe...