First cider complete but very dry - need some advice.

[sak1134]

I just finished my first cider two weeks in the primary and three in the secondary, it cleared nicely, smells great but is very dry. I would like to improve the sweetness and apple flavor and am looking for a bit of advice.

A couple of things before you add your input.
1. It's a 3 gallon batch.
2. I'm kegging it so no worries about fermentation restarting at 34 degrees and creating bottle bombs.
3. I enjoy a varying range of commercial ciders woodchuck, angry orchard, stella, strongbow.

I was considering the following (not all together)

1. Add a can(s) of frozen apple juice concentrate to improve the sweetness and apple flavor. (Qty suggestions appreciated)

2. Add some simple syrup (not sure how much per gallon)

3. Add lactose. Again qty suggestions appreciated.

Any and all well reasoned input is appreciated, if I mess up my cider its on me.

Steve

 

[Sailingeric]

I added a can to my cider when I kegged and that worked out. My last batch I used WLP002, English Ale yeast, and it left enough sweetness that it did not need back sweetening.

 

[UncleRusty]

For a 5-Gallon batch, I'll sometimes add a can or two of concentrate. I've done up to 5 cans which is very sweet (Think Woodchuck/Angry Orchard), but 1-2 seems the best for 5 gallons for a semi-sweet cider.

Since you're at 3 gallons, I'd start with a single can or maybe even half if you only want it semi-sweet. Another option is to make a simple syrup of course, but I prefer to use brown sugar for a cider and make a caramel sauce with cinnamon for a "caramel apple" cider. In my case I'd use about 1 cup of sugar for 5 gallons, with a can of concentrate as well.

It just depends on how sweet you actually want it, just remember you can always add more to taste, but too much and you'll be drinking cider syrup.

 

[madscientist451]

I've been experimenting with overly dry ciders that I have made. Adding a sweetening component does help the balance. But I still thought something was missing. So I started to add some tannic cider flavors, specifically really tannic french cidre and dry english ciders. The crispin imported english dry cider works (comes in 15 oz tall cans) but the Etian Dupont Normandie cidre really gives it some balance. I've heard Farnum hill dry cider works good, but I haven't seen that in the stores around here.
These can be hard to get and somewhat pricey, but I've found its the missing part of the cider puzzle I was looking for. What I really need to do is plant some bittersharp and bittersweet apple trees so I don't have to add pre-made cider. Even with dwarf trees it will be at least 3 years until I get some apples to blend in. Oh well, good luck and Cheers!

 

[actech]

I have made 4 batches of "5 day sweet cider" its pretty good. Actually got some going now. I have friends bringing the materials and having me make it. They all say its better than store bought. I've used Mussleman, store brand, generic frozen concentrate. all good. Concentrate really good as each can makes 48 oz and I used 12 to make 4 gallons. Used s-33 yeast. 2lb brown sugar 3 cinn sticks. make on tuesday, bottle right after work friday night, pasteurize about 3 hrs later YES REALLY 3 hrs each batch been the same. Chill on Saturday Drinkable on sunday very clear just dont pour in the yeast at the bottom. As a warning it stinks in bucket (sulpher) but its not there in the bottles. First batch freaked me out when i opened closet and it smelled like a big apple fart, bucket was worse,almost poured down drain. So happy I didn't