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Sweetening my cider....
G’day everyone, I have so far made two ciders, both from crushing my own apples. However they were extremely dry and I would like to produce a sweeter version. The problem I’m facing is stopping the yeast fermenting any extra sugar added or simply stopping the yeast before it ferments all the sugar available in the brew. My readings so far have revealed 5 ways to do this
1. Filtering the yeast out of the brew. (Filters are expensive and manufactures recommend changing the filter every brew).
2. Adding a non-fermentable sugar such as lactose. (Also becomes expensive as lactose, per gram, does not add much sweetness to the brew).
3. Cooling the brew to non-fermentable temperatures. (But if I bottle and store the brew at room temperature fermentation will re-commence).
4. Adding potassium sorbate to kill off the yeast. (Not too keen on adding artificial chemicals to the brew and also expensive)
5. Pasteurizing the brew after fermentation to kill off the yeast. (This would probably also destroy delicate flavors produced).
As you can see all of which have their good and bad points. So I was wondering is there any other cheap and easy way to produce the same desired affect? But if not which method is the best?
I've used Splenda to sweeten up overly dry cider in the past, with decent results. Buy the granulated type (the type used for baking) and add a little at a time (1/8-1/4 cup).
Are you after a sparkling, sweet cider, or still?
I've had good luck with pasteurization, didn't notice any drop off in flavor.
If you want it sweet & sparking-
After it clears in 2ndry, back sweeten to taste, and bottle.
Test the bottles for proper carbonation starting in 3-4 days.
Test another every other day until you hit the level of carbonation you want.
Place the bottles in a large pot of warm water, like a hot water canner or 5 gal kettle.
Bring the heat to 170F, and remove the pot from the heat. Let cool.
Use your best 12oz bottles, the heat can/will break weak walled ones. You still may lose a couple.
Good Luck.
I'm working on "back sweetening" a mead and have gone the potassium sorbate route. It's cheap, only a couple bucks plus the price of postassium meta-bisulfite (did I get that right). I let it sit for a couple days and am adding more honey to taste after work today. It was a pretty easy process . . . I'm just saying . . .
Yeah, that's the best route IMHO, if you're going with a still cider or mead.
The tricky part is when you're trying to do something like the stuff you get in the store.
Gotta be force carbed or something else.
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