natural back sweeting?

[Noobiebrewer39]

im still a little bit new to brewing and i would like to know if there is a natural way to back sweeten your cider?

 

[roadymi]

I am assuming by "natural" you mean no sulphtes or sulphates.

Need more info on what you want your final product to be.....still or carbed. Still is easy Choose a yeast that will finish at desired alcohol % then use slightly more sugar than required to get there. You could use concentrated frozen juice or honey.

Or.....you can use whatever yeast you like, let ferment dry, backsweeten with sugar of choice, bottle and pasteurize immediately.

Or....for a carbed version you can do above, let carb to desired level then pasteurize. I don't think there is any way around pasteurizing if you want a carbed and sweet cider.

 

[JoshuaWhite5522]

not sure what you mean by natural way to back sweeten. Do you mean sweeten without artificial sweeteners, or without adding sugar (srucose) in the form of table/corn/beat sugar at all? I know that people use juice concentrate, or sometimes just plain juice to avoid adding adding other flavor characteristics. At any rate, if you add a source of sweetness that will ferment, you need to stop the fermentation prior to back sweetening.

 

[dinnerstick]

maybe you mean that it should happen without any human intervention whatsoever? in which case you could get a chimp to dump some sugar in

 

[JoshuaWhite5522]

hmmmmmm.....a brew monkey? You may be on to something there.

 

[Noobiebrewer39]

not sure what you mean by natural way to back sweeten. Do you mean sweeten without artificial sweeteners, or without adding sugar (srucose) in the form of table/corn/beat sugar at all? I know that people use juice concentrate, or sometimes just plain juice to avoid adding adding other flavor characteristics. At any rate, if you add a source of sweetness that will ferment, you need to stop the fermentation prior to back sweetening.

Yes I do mean by artificial sweeteners, the first batch of cider I made, i used corn syrup but the end product tasted a bit artificial in taste.

 

[Noobiebrewer39]

I am assuming by "natural" you mean no sulphtes or sulphates.

Need more info on what you want your final product to be.....still or carbed. Still is easy Choose a yeast that will finish at desired alcohol % then use slightly more sugar than required to get there. You could use concentrated frozen juice or honey.

Or.....you can use whatever yeast you like, let ferment dry, backsweeten with sugar of choice, bottle and pasteurize immediately.

Or....for a carbed version you can do above, let carb to desired level then pasteurize. I don't think there is any way around pasteurizing if you want a carbed and sweet cider.

For now I want to made some still cider as I dont want to have to deal with bottle bombs just yet .