Fyrespinner
Member
I've got my first batch (5 gal) of cider / apple wine just about ready to bottle. It is bone dry @ 1.000.
I read on another thread somewhere to use xylitol (a non ferment-able sweetener) to sweeten it back to where I want it to be before bottling.
I used fresh pressed cider (1.045) and added 2lb brown sugar {forgot to take my reading after adding sugar} I fermented for 2 weeks, racked it, dropped in some sparkolloid, fermented another 2 weeks, and just racked it again. I am dropping 5 cups of xylitol to the batch. I want to bottle carb this batch. Does any one know how much corn sugar I should use when I want to bottle? And will the xylitol negatively affect being able to bottle carb?
I may want to add some organic apple concentrate to it today as well; just to bring back some of the apple flavor.
Anyone got some advice, or just the outright answer?
BTW, I have a 35 gallon batch (different apples) ready to rack today too. I also forgot to take a reading on it, but added 14lbs brown sugar and 2lbs black strap molasses to that one.
It is not feasible for me to cold crash as I don't have the space to do so in the fridge.
I read on another thread somewhere to use xylitol (a non ferment-able sweetener) to sweeten it back to where I want it to be before bottling.
I used fresh pressed cider (1.045) and added 2lb brown sugar {forgot to take my reading after adding sugar} I fermented for 2 weeks, racked it, dropped in some sparkolloid, fermented another 2 weeks, and just racked it again. I am dropping 5 cups of xylitol to the batch. I want to bottle carb this batch. Does any one know how much corn sugar I should use when I want to bottle? And will the xylitol negatively affect being able to bottle carb?
I may want to add some organic apple concentrate to it today as well; just to bring back some of the apple flavor.
Anyone got some advice, or just the outright answer?
BTW, I have a 35 gallon batch (different apples) ready to rack today too. I also forgot to take a reading on it, but added 14lbs brown sugar and 2lbs black strap molasses to that one.
It is not feasible for me to cold crash as I don't have the space to do so in the fridge.