Perserving some sweetness for a carbonated hard cider.

[elessarjd]

Hello, is it possible to only allow hard cider to ferment halfway then bottle and fridge to stop the process (and avoid bottle bombs)? You'd have the alcohol and carbonation that the yeast did in 1-2 weeks, yet still have left over sweetness that the yeast didn't get to. And fridging it should stop the process entirely, no?

I'm trying to find method to achieve a good balance of sweet, carbed cider with a decent ABV.

 

[ericbw]

I think refrigeration can slow it way down, but it might not stop altogether. There is still a little risk, depending on how long you keep it.

 

[Texconsinite]

Fridging WILL NOT stop the process, merely slow it down. You will end up with overcarbed bottles and potential bottle bombs. See thread on stovetop pasteurization for how STOP the process.

This is the hard part of cidermaking. Mixing the ingredients and fermenting is quick and easy.

 

[elessarjd]

Fridging WILL NOT stop the process, merely slow it down. You will end up with overcarbed bottles and potential bottle bombs. See thread on stovetop pasteurization for how STOP the process.

This is the hard part of cidermaking. Mixing the ingredients and fermenting is quick and easy.

So is the only way to really carb up cider to force carb?

 

[Howhownow]

I made my last cider with a regular ale yeast strain (which I can't quite remember at the moment). They will not ferment as dry, and I was left with a nice bit of sweetness left. In fact, it was a bit too sweet for my tastes- I like my ciders very dry.

 

[rocketsan]

I made my last cider with a regular ale yeast strain (which I can't quite remember at the moment). They will not ferment as dry, and I was left with a nice bit of sweetness left. In fact, it was a bit too sweet for my tastes- I like my ciders very dry.

I find Notty leaves a noticeable sweetness that, when finished and stable, will allow you to prime like beer safely and get carbonation and leave some sweet...


Sent from my iPhone using Home Brew

 

[lolznrofls]

Try a non fermenitble sugar to backsweeten like splenda. A little goes a long way so taste frequently..then add some dextrose for priming sugar than pasteurized the bottles after they are nicley carbed up..I use one 20oz plastic soda bottle with my batch to give the ole squeeze test to..

 

[Yooper]

So is the only way to really carb up cider to force carb?

No.

You can bottle carb. See the "stove top pasteurizing" sticky mentioned above for the process.

Or, you can carb up dry (not sweetened) cider just by adding priming sugar to the bottle/cider.