Quantcast

can i sweeten when i bottle and carbonate?

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

marisa_arrr

Member
Joined
Nov 7, 2007
Messages
15
Reaction score
0
Location
Bellingham, Washington
I have a 5 gal. batch of apelwein that has been fermenting for about 5 weeks now in the primary. I'd say its bubbling once every 2-4 minutes and it has cleared out quite a bit so I'm planning to bottle later this week. I have made cider before with a similar recipe and it was very dry, which I liked. But nonetheless i'm thinking that a little bit of sweetness would be nice, especially because other people aren't used to the dry taste.
I saw from other posts that you can add lactose or splenda. Can I add these w/ the dextrose while I am bottling? I tried to figure it out from other posts but got mixed ideas. If so, would just a couple of ounces do the trick?
Thanks


-marisa
 

homebrewer_99

Well-Known Member
Joined
Feb 1, 2005
Messages
19,578
Reaction score
1,193
Location
I-80, Exit 27 (near the Quad Cities)
Actually, no. If you add more sugar it'll start fermenting again. You do not want to bottle something still fermenting. You'll get bottle grenades (they'll start exploding).

BTW, what was the OG and what's the gravity of the appelwine now?
 

Sean

Well-Known Member
Joined
May 15, 2006
Messages
1,176
Reaction score
13
Location
Sandhills of NC
I used a cup of splenda, and I thought it was too sweet. It kinda lost its crispness. if I do this again it will probably be half a cup.

I just added it with the priming sugar and got a carbinated apple wine cooler. Not what I was thinking.

Luck
 
Joined
Jul 24, 2006
Messages
14,278
Reaction score
855
Location
Southwest
homebrewer_99 said:
Actually, no. If you add more sugar it'll start fermenting again. You do not want to bottle something still fermenting. You'll get bottle grenades (they'll start exploding).
Bill, ya gotta read the whole question...she's talking about adding lactose or Splenda.

Marisa, you can add either of those sweeteners without worry of bottle bombs (assuming fermentation is complete). I recommend pulling a sample and sweetening with measured amounts until it meets your liking, then add a proportional amount of sweetener to the entire batch. Dissolve the sweetener in hot water, cool it, then add it to the cider and stir well, avoiding aeration. Prime and bottle as usual.
 

shafferpilot

Well-Known Member
Joined
Sep 24, 2007
Messages
1,579
Reaction score
16
Location
Cincinnati OH
Yuri's right. Splenda or Lactose won't ferment so they have nothing to do with bombs. However, if your fermenter is still bubbling, I'd take a hydro reading before doing anything. Apfelwine should have an FG of around 0.998 or so. If it's still above 1.000, give it more time.
 

sirsloop

Well-Known Member
Joined
Jun 12, 2006
Messages
2,587
Reaction score
24
Location
South River, NJ
I use splenda in mine too... although I like it on the sweeter side so I use 1.5 cups per ~6 gallons...
 

cd2448

Well-Known Member
Joined
Oct 21, 2007
Messages
601
Reaction score
4
Location
Haddonfield, NJ
mine fermented out to just under 1.000 and it was brutally dry, so i added 8oz of lactose at bottling time. i took 2 cups of water, dissolved the lactose and 5oz of dextrose (corn sugar) and boiled for a couple of minutes. put this in the bottling bucket before the apfelwein and bottled like anything else. it turned out great - mellowing slowly but surely into a taste like commercial british cider, though not as carbonated
 

Bobby_M

Vendor and Brewer
HBT Sponsor
Joined
Aug 3, 2006
Messages
24,827
Reaction score
3,502
Location
Whitehouse Station
You'll eventually ween yourself off the sweets. My first batch used 2 cups of splenda. It was just right for me at first but then it began to taste a bit cloying and I could pick up on the artificial sweetner a bit. My next batch used 1 cup. Again, perfect at first but then I wished it was a little drier. I'm going to leave my next batch alone and "suffer" through the first couple pints.
 

homebrewer_99

Well-Known Member
Joined
Feb 1, 2005
Messages
19,578
Reaction score
1,193
Location
I-80, Exit 27 (near the Quad Cities)
Yuri_Rage said:
Bill, ya gotta read the whole question...she's talking about adding lactose or Splenda.

Marisa, you can add either of those sweeteners without worry of bottle bombs (assuming fermentation is complete). I recommend pulling a sample and sweetening with measured amounts until it meets your liking, then add a proportional amount of sweetener to the entire batch. Dissolve the sweetener in hot water, cool it, then add it to the cider and stir well, avoiding aeration. Prime and bottle as usual.
MY BAD!!! You're right I didn't read all that...:eek:...alcohol got in the way of my better judgement that time too...
 

sirsloop

Well-Known Member
Joined
Jun 12, 2006
Messages
2,587
Reaction score
24
Location
South River, NJ
Bobby_M said:
You'll eventually ween yourself off the sweets. My first batch used 2 cups of splenda. It was just right for me at first but then it began to taste a bit cloying and I could pick up on the artificial sweetner a bit. My next batch used 1 cup. Again, perfect at first but then I wished it was a little drier. I'm going to leave my next batch alone and "suffer" through the first couple pints.

True! My first batch was 2 cups... I'm down to 1.5 cups... now I'm starting to think 1 cup. I was also thinking about not using splenda... instead hitting it with potassium sorbate and campden, then putting some sugar back in. Maybe putting honey back in...sounds good ;)
 

buraglio

Well-Known Member
Joined
Nov 4, 2007
Messages
131
Reaction score
0
Location
Champaign, IL, US
I back sweetened about 1/4 of my first batch with Lactose and it turned out OK. I didn't use much, just enough to take some of the dryness out but not enough to make it sweet. It turned out pretty well. It wasn't quite sweet enough for SWMBO (which is why I have a batch going right now with ale yeast) but my friends and I all like it. Actually, a lot of my friends are scared of it now since it's been dubbed the "A$$ Kicking Apfelwein". Tastes like apple juice, kicks your butt like nothing else.

nb
 
OP
M

marisa_arrr

Member
Joined
Nov 7, 2007
Messages
15
Reaction score
0
Location
Bellingham, Washington
Oh man, didn't check replies for a couple days and I got 15. thanks everybody! No class tomorrow so I'll probably be checking the gravity and bottling if it's ready.
I think I'm going to experiment with doing about the last 1/4 of the batch with a small amount of sweetener, just in case i don't like it.

will let you know how it tastes in a week or two.

thanks again!

-marisa
 

mrk305

Beer Dude in the Sunset
Joined
May 10, 2007
Messages
1,699
Reaction score
15
Location
Georgia
I like honey in mine, too. Last batch was carbed with 1/2 cup corn sugar and 1/2 cup honey for 6 gallons. Best batch yet.
 

dragat35

New Member
Joined
Jan 30, 2012
Messages
1
Reaction score
0
Location
Corvallis
True! My first batch was 2 cups... I'm down to 1.5 cups... now I'm starting to think 1 cup. I was also thinking about not using splenda... instead hitting it with potassium sorbate and campden, then putting some sugar back in. Maybe putting honey back in...sounds good ;)
Hello! New to brewing. So new that I am 2 weeks out from bottling my first ever batch of hard cider. I was wondering if you tried potassium sorbate and the campden tablets. What did you think of it? Did the honey work out also?
 
Top