MaldenBrew
Member
- Joined
- May 13, 2013
- Messages
- 6
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I've just finished a 5gl batch of cider that I wanted to back sweeten, but not uses sulfates to kill the remaining yeast. I considered in bottle pasteurization to keep natural carbonation but was unable too as I only had wine bottles which wouldn't be strong enough to contain the pressure.
Instead I opted to a non-carbonated apple wine where I dumped the batch and heated it to 140F then let it cool on the stove, back sweetened with light brow sugar simple syrup, cinnamon, and two frozen apple juice concentrate cans. Then bottled immediately. The result was a delightful semi-sweet cider where I don't detect any off tastes from heating it.
I wanted to mention this as an alternative to using chemicals (sorbate) to kill the yeast for those who have an aversion to the tastes they impart.
Instead I opted to a non-carbonated apple wine where I dumped the batch and heated it to 140F then let it cool on the stove, back sweetened with light brow sugar simple syrup, cinnamon, and two frozen apple juice concentrate cans. Then bottled immediately. The result was a delightful semi-sweet cider where I don't detect any off tastes from heating it.
I wanted to mention this as an alternative to using chemicals (sorbate) to kill the yeast for those who have an aversion to the tastes they impart.
