How much hop time?

[WadeNasty]

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]

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.

 

[ThirstyPawsHB]

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.

 

[WadeNasty]

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?

 

[WadeNasty]

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.

Would pasteurizing make the hop flavor go bitter?

 

[ThirstyPawsHB]

Would pasteurizing make the hop flavor go bitter?

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.

 

[doublejef]

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.