klowneyy
Well-Known Member
I was thinking about starting another cider and I was thinking I would try back sweetening this batch. I have never back sweetened a cider before. I have made a total of 9 batches so still kinda newbie. Thank you
I was planning on bottling it. Thank youBauerbrewery1989 said:Was this going to be bottled or kegged? I make a still cider by adding potassium sorbate and potassium metabisulfate, then back sweetening after about a week, you could keg it with this method as well. I like to use brown sugar, but that's just personal preference. If you're planning on naturally carbing it in bottles, there's a great post talking about pasteurization. Here's the link to it.
https://www.homebrewtalk.com/f32/easy-stove-top-pasteurizing-pics-193295/
caseymac91 said:I've had good results with apple juice frozen concentrate.
I was thinking about starting another cider and I was thinking I would try back sweetening this batch. I have never back sweetened a cider before. I have made a total of 9 batches so still kinda newbie. Thank you
Could you please tell me what was your method and how you went about doing it? Thank you
How do you feel this would work if only leaving cider in secondary? Yes, I have enough room to put secondary(5 gal.) in fridge.....Be careful with these suggestions if you want a carbonated & sweetened cider. I back sweeten 5 gal of cider with 5 cans of FAJC. In this 100deg Texas heat my house is ~80 so I let the bottles sit for 4 days then crash them (past or crash in fridge). This leaves me with a residual sugar of ~15g/12oz which is slightly less than Woodchuck amber but great in my opinion.
Good luck!
-AH
How do you feel this would work if only leaving cider in secondary? Yes, I have enough room to put secondary(5 gal.) in fridge.....
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