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General Category => Other Fermentables => Topic started by: beerhaus on September 22, 2011, 07:33:09 PM

Title: How to back sweeten if you bottle?
Post by: beerhaus on September 22, 2011, 07:33:09 PM
I bottle - how would I back sweeten a cider and still get a sparkling cider.

Title: Re: How to back sweeten if you bottle?
Post by: denny on September 22, 2011, 07:34:45 PM
You'd need to use something non fermentable..Splenda, stevia (I think that's unfermentable)....
Title: Re: How to back sweeten if you bottle?
Post by: Jimmy K on September 22, 2011, 07:44:06 PM
British cider makers have sweetened with artificial sweeteners for so long that it can be labeled as a 'traditional' ingredient. I've used splenda - it really does help keep the cider from being stark, bone dry. Although splenda does nothing to replicate the mouthfeel of sugar. A friend of mine tried maltodextrin which worked, but the sweetness didn't last. I did provide some better mouthfeel though.
Title: Re: How to back sweeten if you bottle?
Post by: bluesman on September 22, 2011, 08:23:48 PM
You can use natural sweeteners but you will need to disable the yeast. Campden tabs work pretty well. Just add the recommended dosage after secondary and then backsweeten to taste.

The only catch is that you have to be able to force carbonate prior to bottling.
Title: Re: How to back sweeten if you bottle?
Post by: tschmidlin on September 22, 2011, 08:57:47 PM
As an alternative to campden tablets, you can use sorbate to prevent re-fermentation.  Same catch though.
Title: Re: How to back sweeten if you bottle?
Post by: euge on September 22, 2011, 10:39:44 PM
I bottle - how would I back sweeten a cider and still get a sparkling cider.



I tore up a bunch of splenda packets and tossed them in when racking cider to kegs a few years back. Helped balance the tartness somewhat and didn't taste synthetic at all. YMMV
Title: Re: How to back sweeten if you bottle?
Post by: The Professor on September 23, 2011, 02:29:33 AM
You'd need to use something non fermentable..Splenda, stevia (I think that's unfermentable)....

Not sure about the Splenda...it may be fermentable (besides being a 'frankenfood sort of thing)', but I bet the stevia would be pretty safe.  Some of the current commercial versions offered for sale these days have dextrins and other added ingredients, so maybe some experimentation would be in order.
Title: Re: How to back sweeten if you bottle?
Post by: Jimmy K on September 23, 2011, 01:55:47 PM
You'd need to use something non fermentable..Splenda, stevia (I think that's unfermentable)....

Not sure about the Splenda...it may be fermentable (besides being a 'frankenfood sort of thing)', but I bet the stevia would be pretty safe.  Some of the current commercial versions offered for sale these days have dextrins and other added ingredients, so maybe some experimentation would be in order.


Splenda is not fermentable. It is stable in an acidic, aqueous solution (cider). Its hard to do this without using some sort of processed chemical.
Title: Re: How to back sweeten if you bottle?
Post by: woadwarrior on September 23, 2011, 02:17:02 PM
Personally I hate the aftertaste from the assorted artificial sweeteners, so I'd recommend stevia. It's at least a natural sweetener. Otherwise, kill off the yeast, sweeten to taste, etc.......