First Cider Attempt (log)

[Toxxyc]

Copy that. Any suggestions for backsweetening and then carbonating?

http://www.gotmead.com/forum/showthread.php/27272-First-Cider-Attempt-(log)?p=270039#post270039

See this post of mine. You can also have a look here: http://www.gotmead.com/forum/showth...le-of-questions-and-HI!-)?p=269973#post269973

In short - ferment to bone dry (like, nothing left), backsweeten with a non-fermentable sugar or sweetener and then bottle as normal.

 

[Valcarion]

http://www.gotmead.com/forum/showthread.php/27272-First-Cider-Attempt-(log)?p=270039#post270039

See this post of mine. You can also have a look here: http://www.gotmead.com/forum/showth...le-of-questions-and-HI!-)?p=269973#post269973

In short - ferment to bone dry (like, nothing left), backsweeten with a non-fermentable sugar or sweetener and then bottle as normal.

I missed that post on this thread, my bad! Thank you! Have you ever done this with a cider? If so, did you use lactose, and how did it taste?


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[Toxxyc]

I've never backsweetened anything in my life (no need), but it should be similar to making backsweetened beers. Mangrove Jack's Cider Pouches actually come with a sachet of sweetener to do just this, but they use saccharin, which is a VERY sweet artificial sweetener (about 600 times sweeter than sugar). Read up on the manufacture of milk stouts and backsweetening them to get the base volumes right. IMO it would just liven up your cider and it should be as simple as just adding the sweetener and bottling (like with beers using this method).

 

[Valcarion]

I've never backsweetened anything in my life (no need), but it should be similar to making backsweetened beers. Mangrove Jack's Cider Pouches actually come with a sachet of sweetener to do just this, but they use saccharin, which is a VERY sweet artificial sweetener (about 600 times sweeter than sugar). Read up on the manufacture of milk stouts and backsweetening them to get the base volumes right. IMO it would just liven up your cider and it should be as simple as just adding the sweetener and bottling (like with beers using this method).

Thank you very much! I think I’ll try stevia this time, as some members of my family are lactose intolerant and I don’t want to exclude them from this batch.


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[Toxxyc]

Thank you very much! I think I’ll try stevia this time, as some members of my family are lactose intolerant and I don’t want to exclude them from this batch.


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Remember that Stevia has a bitter aftertaste, and sometimes isn't sold as 100% stevia, but also has a dextrose or maltodextrin addition to the mix. As you know, those two sugars are fermentable, which spells trouble. Personally, if lactose isn't an option, I would go for Xylitol. Cheap-ish, readily available, very little aftertaste and because it's already an alcohol, it dissolves REALLY easily. Just don't get your dogs to it. Check this page with a good comparison: https://www.thecandidadiet.com/stevia-vs-xylitol/

 

[Maylar]

Xylitol is the only non-fermentable sugar that I will use. It tastes like sugar and has no aftertaste. I hate artificial sweeteners. About 3 TBSP per gallon works for me.

There's also the stovetop pasteurization method of killing the yeast with heat once the cider is carbonated. Here's a link -

https://www.homebrewtalk.com/forum/threads/easy-stove-top-pasteurizing-with-pics.193295/

 

[Valcarion]

Xylitol is the only non-fermentable sugar that I will use. It tastes like sugar and has no aftertaste. I hate artificial sweeteners. About 3 TBSP per gallon works for me.

There's also the stovetop pasteurization method of killing the yeast with heat once the cider is carbonated. Here's a link -

https://www.homebrewtalk.com/forum/threads/easy-stove-top-pasteurizing-with-pics.193295/

Never had issue with upset stomach or anything like that? I wouldn’t want to compound a hangover with an abrasive substance. Or are we not using enough to cause that sort of issue?


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[Toxxyc]

Never had issue with upset stomach or anything like that? I wouldn’t want to compound a hangover with an abrasive substance. Or are we not using enough to cause that sort of issue?


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You shouldn't be using that much, to be honest. Then again, it'll depend on how much mead you'll be drinking, but essentially a glass or two a day shouldn't do much.