Back Sweetening Ice Cider Question

[StiefelHund]

Hi all, I've been searching for an answer to this question for awhile but haven't been able to find a good answer. I made a 2.75 gallon batch of ice cider from frozen and slowly thawed juice. O.G. was 1.130, and the D-47 took it all the way down to 1.010. I was hoping it would stop around 1.040, but no such luck. I'm looking to back sweeten with apple juice concentrate to try and get it back up to around 1.040, but I'm not sure how many 12oz (168g total sugar) cans of concentrate I'd need to do that. Any help would be greatly appreciated!

 

[bmd2k1]

Wow ABV approx 16.5%. Highest I've ever had D47 go was 14.8 and typically stops right around 14% for me.

Given the yeast should REALLY be nuked by alcohol at this point.....why not just add 1can at a time (swirling periodically) till it reaches your desired taste or periodically check SG and pour test sample back in till it reaches your target SG

Cheers and Good Luck!

 

[Epond83]

You could also take a small known amount and add enough FAJC to hit the flavor/SG you want then do the math for how much to add to the full batch.
I use this method so if I over shoot the sweetness the full batch isn't ruined.

Then add just a little less then the math says to the full batch and test. It's always easier to add more.
This method alos avoids mixing the full batch a bunch of times. Although with your ABV that is less of a concern other than oxidation.

 

[Rick Stephens]

One pound of sugar adds 47 points to a gallon. Meaning if you are at 1.000 and you add a pound to a gallon it ends up at 1.047

 

[bmd2k1]

Using the FermCalc app & ur #s -- for adding just sugar -- obviously FAJC also contains H20 too -- so unfortunately I don't have an exact answer for ya...

 

[StiefelHund]

Thanks for the replies guys. I ended up adding 6 cans of juice concentrate which brought the FG up to 1.046

 

[bmd2k1]

Bravo! Enjoy


Cheers!

 

[BadLarry]

Wow those are high numbers. Good work.