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  • Homebrew question – cider
  • TrailriderJim
    Free Member

    I’ve finished the first ferment of my cider and it needs back sweetening. No problem if I don’t go for a second ferment – I’ll just kill the yeast and add sugar to the bottles, but if I want to go for a second ferment and make it sparkling, the yeast will gobble up all the sugar I add. So, how can I make the sparkling sweeter?

    benslow
    Free Member

    Last time I did it I put 1tbsp of sugar in each 1 ltr bottle when bottling up – plastic tonic types.

    Bottled up when fermentation had virtually stopped – didn’t kill off yeast.

    3 months later they opened with some fizz and were noticeably more medium.

    You’ve done well to find enough apples this year ?

    Was thinking of doing a small batch with cheapo supermarket apple juice owing to lack of available apples.

    swampi
    Free Member

    i have to use non fermenting sweeteners otherwise as you say yeast gobbles the sugar, or you can stop the fermentation, backsweeten and force carbonation using a keg system

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    stevehine
    Full Member

    I have heard (but not dared try) that you can back sweeten; give the yeast a few days to carbonate in the bottle then run them through the dishwasher to pasteurise. Could work; or it could be a recipe for exploding bottles later on … 😉

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