CIDER

[Dutch]

Well I'm back from New York State with TOTALLY FRESH cider. Have the 5 gal gettting accustomed to 70 deg ambient for about 24 hours. Per recipe will pitch my English Cider Yeast tonight. Have already added 5 crushed compton tablets, 2 1/2 teaspoons pectic enzyme, and 1 1/4 tsp yeast nutrient. In the recipe I have [www.leeners.com] there is some comment that indicates that you can add frozen apple juice concentrate to add sweetness immediately prior to bottling. Since I plan on using priming sugar to make sparkling cider, won't this added sugar create excessive recarbonization?

[Dwayne_Delaney]

Sounds pretty dangerous to me. I can't see how the fermentation inside the bottles would magically stop with sugars still available to the yeast. How much frozen concentrate does the recipe call for? I would think that it would also be hard to judge the amount of fermentable sugars in the concentrate unless the recipe suggested using a specific brand. I definitely wouldn't add the extra priming sugar.

I am making a batch taken from some message board comments(from another board, sorry) that also has you add a couple of cans of frozen concentrate post-fermentation for sweetness, but only after adding potassium sorbate to kill the yeast, then force carbonating in a keg.


Just my $.02