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?
How much hop time?
- Thread starter WadeNasty
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Kees
Well-Known Member
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
In Victory you deserve beer, in defeat you need it
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?
Would pasteurizing make the hop flavor go bitter?
Pianoman
In Victory you deserve beer, in defeat you need it
I would NOT pasteruize the cider. I tried heating up beer one time and it messed it up bad, had to dump. That's when I learned about cold crashing and Potassium Sorbate.
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.
I also have my doubt about the effect of pasteurization on a dry hop cider.
