Help! Experiment went south, too much sugar and now cider is blah!

[Cider4Life]

Ok, I was convinced by my all too adventurous brother to try and up my brown sugar added to my cider, from 2 lbs to just under 3. Everything else was kept the same. Raspberry puree based cider, 5 gallons, carboy started, racked to a corny keg, carbonated to 12lbs. End result... no beautiful red color, no perfect dry taste with a hint of raspberry on the nose... just a blah tasting, hint of ethanol on the nose, colorless cider. ABV a little over 9 right now. How can I make this palatable? Can I salvage it? Only thing I have heard of was to somehow add frozen apple juice and kill the yeast? Does this work? I have not killed the yeast yet, usually drink it too fast for that to be an issue. Thanks in advance. Weeping for my sad cider...

 

[Farside]

Do you live in a cold zone? You could freeze off a bit of the water to concentrate the flavors.

 

[dawn_kiebawls]

My vote would be for stabilize (kill the yeast with potassium metabisulfite) then sweeten with FAJC, or whatever type of juice you'd like to use...now that I think about it, a Cranberry, Apple Raspberry cider might be just what I need to get going for Thanksgiving... Cheers!

 

[Cider4Life]

Ah, never thought of a cran-apple cider combo... cheers, will try and get back to you on that one! Cheers!

 

[dawn_kiebawls]

Ah, never thought of a cran-apple cider combo... cheers, will try and get back to you on that one! Cheers!

If you haven't tried stabilizing already I fear I may have given you some misleading information. Give this link a quick read and it will explain how to stabilize cider in the first response. Cheers!

 

[Cider4Life]

Good news, I ended up adding two cans of frozen 100% apple juice concentrate to what was approximately 4.4 gal of cider; left it for 3 days to recarbinate in the fridge at 12psi and wow! What a difference! It wasn't just drinkable, it was really quite decent. Cheers to backsweetening as a resecue method.

Thanks all!