How much hop time?

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WadeNasty

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Hey y'all. I'm working on a hopped cider. I am using near 3 gallons of cider @ 11.2 percent. I have had it aging for a month now. I am currently dry hopping it with 2 oz of Amarillo hops and am on day 9. Also I will at bottling time add about 2 gallons of juice to back sweeten to about 7.5 percent. How many days should I back sweeten?
 

Kees

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If you backsweeten with juice you will start refermentation unless you pasteurize or add a yeast killer. After 9 days most if not all of the hop falvours will be in the cider.
 

Pianoman

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My procedure prior to backsweetening is to cold crash for 48hrs then add Potassium Sorbate to knock out any remaining yeast. @Kees is correct about the hops flavor.
 
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WadeNasty

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If you backsweeten with juice you will start refermentation unless you pasteurize or add a yeast killer. After 9 days most if not all of the hop falvours will be in the cider.
Thankyou. I just noticed my last sentence was supposed to say after how many days should I pull the hops. But you answered my question. Thanks for the tip. I'll bottle tonight. I also do pasteurize. But do you think that'll make the hop flavor go bitter?
 

doublejef

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9 days it'as already a lot. 5 days and then 2-3 days of cold crash is my way to do, I don't think mor will change the impact but too long could give a bad taste.
I also have my doubt about the effect of pasteurization on a dry hop cider.
 
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