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Author Topic: back sweetening after carbonating?  (Read 773 times)


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back sweetening after carbonating?
« on: February 24, 2017, 03:59:18 PM »
I've got back sweetening in a keg after killing off the yeast down no problem, however I have friends that want to make smaller batches in bottles so it made me think, how can they achieve this.

One thought that popped into my head was to reverse the finishing process to what I do, that is, allow the yeast to consume all the sugar in a 1 gal jug of cider(as per normal), then cap it with some priming sugar (go for slightly over carbonated here).  Once it's finished carbonating, open the jug, add potassium metabisulphite to neutralize the yeast (re-capped), wait 24 hours, then add some apple juice to taste for back sweetening and re-cap it for longer to season. 

Has anyone done this?


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Re: back sweetening after carbonating?
« Reply #1 on: February 24, 2017, 04:21:49 PM »
i tried to pasteurize the bottles to kill the yeast i wanted still cider and it still was slightly carbed.
when i put the bottles in the water bath at 165F for 15min i had 3/4 of the bottles pop the corks out. so i had to recork them. im pretty sure you can do the same with carbed cider.
take one plastic bottle when its firm then do the process to pasteurize them.

the next time i do this i think i will slowly bring the bottles up to temp instead of dropping them in.
Keg 1- HB Pale ale 3
Keg 2-
Keg 3- Sour Cherry Gose
Keg 4- Lager #3
Keg 5- Mosaic lager
Keg 6- Dead Ringer IPA
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Re: back sweetening after carbonating?
« Reply #2 on: February 27, 2017, 08:13:34 AM »
I think you are going to knock a lot of the carbonation out of solution when you add the potassium sorbate or the apple juice. It could be worth a try, but I'm not confident. Another option is always to use a non-fermentable sweetener at bottling time.
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Re: back sweetening after carbonating?
« Reply #3 on: February 27, 2017, 02:49:57 PM »
I have successfully sweetened and carbonated a cheap wine I make.
I would rack to a bottling bucket when finished fermenting.
Back sweeten to desired taste. Then add needed amount of dextrose for desired carbonation level.
I would bottle in to glass bottles with PET cap lids, and bottle into 4 Plastic bottles.
Let set and bottle condition checking regularly on firmness of Plastic bottles
Once they feel firm, I would chill one then open and see level of Carbonation.

I then Would Pasteurize with Heat.
The first time I did it I used a pot of water at 160F this was tricking and dangerous and I don’t recommend doing
It, I had a bottle exploded after taking it out spray me and just barely missing my wife and newborn daughter.... She
Wasn’t too impressed and this scared the s!@! Out of me.

I then did pasteurizing in my dishwasher. I stuck a temp probe in it and at its highest settings it would heat up to 147F
And would run for over 3 1/2 hrs, and when bottles exploded at least there contained.

This is how I did it and it worked fairly well. It is a tricky method and some bottles just never carbonated, probably due to
seals being compromised

Carboy 1 - Coopers Draught with 1yr old reused wye yeast
Carboy 2 - Coopers Lager with citra hop tea addition
Carboy 3 - Empty :-/
Carboy 4 - Empty :-/

Keg 1 - Coopers Draught
Keg 2 - Coopers Lager
Keg 3 - Sduck PoorMan Wine Cooler
Keg 4 - Mocha-Latte Stout 2.0


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