How to Backsweeten Hard Cider

Making hard cider at home is something you can do year-round using store-bought juice, and is especially popular during the fall harvest when apples are pressed into orchard fresh cider. One of the most frequently asked questions we get from new cider makers is, "How do I backsweeten my hard cider?" In this video, we take a look at the process of backsweetening, borrowing a lesson from our Hard Cider 101 online video course. #hardcider #cidermaking #homebrew

Hard Cider 101: Making Hard Cider at Home (Full Online Course)

[NorthernBrewerTV]

Learn all about making hard cider at home with our in-depth Northern Brewer University online course:

[TL-rf]

I use both, concentrate, table sugar and 1 lb. of caramelized honey with apple cider 4 to 5 gallon batches. It's amazing and the bocheted honey imparts a caramel apple flavor.

[stupiduser]

Perfect timing on this video. I just started a new Cider batch. Planning on making some apple jack with it. "Apple Jacking" also intensifies the sweetness.

[jaffyjuck]

What do you mean by sanitizing the cylinder of apple juice? are you boiling it? are you cleaning the outside of the can? (3:42)

[killjoyredux]

Do you backsweeten before or after adding finings? Or after a first racking.

I'm two weeks in, ferment has finished. SG is at 1.000 and I added finings.

Would like to sweeten as it mellows. But not sure I've messed it up with adding the finings...

Thanks!

[toddstuntebeck]

Are there videos demonstrating the process of backsweetening THEN bottle carbonating?

[darrenday]

Do you need to stabilise the cider before the backsweetening?

[__diegoortega__]

I have a question? Wouldn't ths carbonate a still cider if you add sugar? What if i put sugar in after its done fermenting and i put it in my fridge, will i blow up the jug?

[marshallwillis]

I am kegging cider, I do want to backsweeten. Do I need to stabilize since I am kegging or just add the sugar source?

[bendtrom]

I learned how to both carbonize and back sweet tart hard apple cider here on YouTube. I used this simple method several times and it works just fine. I used IKEA KORKEN clear glass bottles with a stopper 34 oz for my final product as they are cheap to buy, reusable for a very long time, easy to clean and handle. I first prepare the sweetener using cheap white sugar which I dissolve into heated supermarket apple juice made from concentrate without preservatives. I cool this mixture and add about 3, 4 oz in each sanitized bottle. Then I just add my ready fermented tart hard cider and almost fill the bottle leaving a little head space. I then drop a few grains of dry champagne yeast in the mixture, cap the bottle, shake it around a little and let it ferment in a dark place for about 7 days at around 68 degrees fahrenheit. I then place the bottle inside my electrical oven in my stove in an upright position where I heat it to 212 degrees for 3 hours to stop the fermentation process. I shut off the oven and remove the cool bottle the day after. That is, it. This simple method works fine with me every time. I end up having great tasting carbonized apple and pear cider this way.

[tyairrboyd]

Is the cider already stabilized at this point? Also, will I be able to carbonize it after doing this?

[jms]

When you add the concentrate do you have to allow some time for further fermentation or do I pasteurize to stop reactivated yeast?

[trustnobody]

What do you add for diabetics. Can use this method 😢

[CideryFromScratch]

Another great video Guys! Is this back-sweetening for a Keg, for bottles, or both? Love the cider content. Keep it coming. Best, David and Rachel from CFS!

[jamessmith-npyf]

Won't it dilute the alcohol by pouring that much concentrate in it?

[AViancourt]

Ahhhh be careful about adding water into your brew!!! It can water the whole thing down.

Take a small sample of your finished cider, or use juice, then add in your sugar in there

[Helliconia]

if cider, by definition is Fermented apple juice and is by nature, alcoholic "soft" cider is just apple juice No such thing as hard and soft Its either cider, or apple juice. Why does America call apple juice soft cider?