Priming with sucrose to sweeten

[Schecter]

Hey HBT,
I've poured over the threads and haven't found quite the answer I'm looking for; sorry if I'm reposting.
I have a small batch of hard cider in the works, and I'm hoping to make it a little sweeter to make all my drinkers content (they're all used to commercial hard cider). I pitched montrachet yeast so I know it will ferment out dry, but I was thinking priming with sucrose would add some sweetness. From what I understand, sucrose isn't completely fermentable and yields residual sweetness.
Am I correct in this assumption?

 

[ryane]

No, sucrose aka table sugar, will completely ferment leaving no sweetness at all

 

[Kauai_Kahuna]

Cold crash before racking to secondary and add two or more cans of AJ concentrate to sweeten to taste. If you can't cold crash, then use campden tablets to stop the yeast around 24 hours before.

 

[Schecter]

Not to bring up a dead thread, but I was poking around in the cider wiki and came across this: "Dryness can be avoided by using fewer fully fermentable sugars such as table sugar..." ( https://www.homebrewtalk.com/wiki/index.php/Back_sweeten )

So is sucrose fully fermentable or not?

 

[Pappers_]

"Dryness can be avoided by using fewer fully fermentable sugars such as table sugar..." ( https://www.homebrewtalk.com/wiki/index.php/Back_sweeten )

So is sucrose fully fermentable or not?

Your quotation says that table sugar (sucrose) is fully fermentable. And the statement is correct (as others said above). I'm missing your point, I think. Why do you think table sugar isn't fully fermentable?

 

[BrewinME]

I've had good results backsweetening with lactose, which is not fermentable. I use about 1/2 lb (dissolved in warm water) per gallon of cider. You'll still need to prime with sucrose if you want a carbonated cider.

 

[Schecter]

I suppose I'm reading the wiki the other way around, Pappers. I thought it was referring to using sucrose in place of a fully fermentable sugar.

 

[Pappers_]

I suppose I'm reading the wiki the other way around, Pappers. I thought it was referring to using sucrose in place of a fully fermentable sugar.