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cider sweetning

  • 06-03-2012 5:29pm
    #1
    pilate 1
    Registered Users, Registered Users 2 Posts: 178 ✭✭


    hi all .cider novice here.in the process of bottling my first batch. is there anything i can do to sweeten it (quiet acidic) prior to bottling ?have more to do(40 tree orchard) as i have last years crop frozen.any advice appreciated ta:rolleyes:


Comments

  • #2
    Sky King
    Registered Users, Registered Users 2 Posts: 4,431 ✭✭✭Sky King


    Check out the other cider thread in the forum. There's a debate about it.

    Splenda seems to be the answer.


  • #3
    pilate 1
    Registered Users, Registered Users 2 Posts: 178 ✭✭pilate 1


    ta 4 that.not to be too scientific about it just looking for a what and when. have lots of apples so i can experiment.just not sure what i need to add and at what stage.:confused:


  • #4
    Khannie
    Registered Users, Registered Users 2 Posts: 37,485 ✭✭✭✭Khannie


    I did a bit of reading about this last night. If you're happy enough with sweeteners, splenda seems to be the thing. Otherwise cold conditioning + sugar seems to be ok, once you're careful to drink it within a few months (to prevent bottle bombs). Personally I'm going the splenda route. Tastes grand. Zero calories. Less / zero risk of a bottle bomb.


  • #5
    Sky King
    Registered Users, Registered Users 2 Posts: 4,431 ✭✭✭Sky King


    Do you need special apples for cider?

    My folks have a couple of apple trees - i think they are those minging cooking apples though


  • #6
    Khannie
    Registered Users, Registered Users 2 Posts: 37,485 ✭✭✭✭Khannie


    Cooking apples have their place in cider AFAIK. You'd want to balance their tartness with plenty of dessert apples though. I've been reading my cider book the last two nights. :) Should finish it tonight.


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  • #7
    pilate 1
    Registered Users, Registered Users 2 Posts: 178 ✭✭pilate 1


    im using about 6 varieties of apple which in itself is ineresting.just need advice on sweetning at bottling stage to suit my own taste.using pet bottles so not worried about explosions


  • #8
    Khannie
    Registered Users, Registered Users 2 Posts: 37,485 ✭✭✭✭Khannie


    I used 6 crushed splenda tablets per 500ml of fully fermented (i.e. very dry tasting) apple juice. May go with less the next time, but not by much. Tasted it last night (link) and it worked out very tasty.


  • #9
    spoofilyj
    Registered Users, Registered Users 2 Posts: 579 ✭✭✭spoofilyj


    Khannie wrote: »
    Cooking apples have their place in cider AFAIK. You'd want to balance their tartness with plenty of dessert apples though. I've been reading my cider book the last two nights. :) Should finish it tonight.


    Hi Khannie

    Any chance you could give me the name of the Cider bok you're reading, I'm going to do a couple of Demi Johns of Cider soon and would like to pick up a good book on it to get tips and instructions for a nice crisp cider for the summer months.
    Cheers in Advance.


  • #10
    Khannie
    Registered Users, Registered Users 2 Posts: 37,485 ✭✭✭✭Khannie


    spoofilyj wrote: »
    Any chance you could give me the name of the Cider bok you're reading

    Yep. No worries. This is it. It's a pretty decent read, but I think it'll be more useful once I'm more experienced. I may attempt to build the apple press that it gives instructions for.


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