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Brews & Views Bulletin Board Service * Brews and Views Archive 2011 * Archive through December 10, 2011 * Another Cider Question < Previous Next >

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michael atkins
Advanced Member
Username: Mga

Post Number: 844
Registered: 11-2003
Posted From: 204.26.73.180
Posted on Tuesday, September 27, 2011 - 02:01 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I did not want to hijack the other cider thread by Gregory. Very interesting information going on there.

Anyway I just made my first apple cider 2 weeks ago with SO4 Ale yeast and transferred it to the secondary (carboy) yesterday.

My question is do I back sweeten with concentrated apple juice, add sorbate, and top off now. Or do I just let this sit for say a year and back sweeten prior to bottling?

Thanks
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 13254
Registered: 01-2002
Posted From: 24.150.49.181
Posted on Tuesday, September 27, 2011 - 02:40 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I would do the sweetening and sorbate addition a week to 10 days before bottling. This will allow the cider to settle and clear, but all fermentation should have completed and the sorbate will have the greatest effect.
 

Josh Vogel
Junior Member
Username: Loopie_beer

Post Number: 77
Registered: 02-2011
Posted From: 65.60.214.75
Posted on Friday, September 30, 2011 - 08:10 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Thats how I do mine. I add sorbate and concentrated apple juice after aging. Seems to be a hit as people drink the crap out of it.
Now, if you add sorbate and bottle, it will be still. I keg so I can force carb.
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 13264
Registered: 01-2002
Posted From: 24.150.49.181
Posted on Friday, September 30, 2011 - 10:42 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Yes, there's no easy and practical way to way to produce sparkling sweet cider without sorbate and force carbonation. You could very carefully monitor the sweetness and refrigerate immediately at the desired point, but there would still be some danger of bottle grenades.