Adding non fermentable sugar to cider, how best to apply it

[John Stephens]

Hello.  When adding non fermentable sugar to cider, how best to apply it to the demijohn before bottling? i.e in syrup form?  Also, when first tasting it to get it right (Medium Dry I would like it), Would this be carried out say per 1/4 teaspoon etc to 1/2 pint of cider?  (Sorry about this, I'm a first timer and cider is very dry, I let it go on too far perhaps!)  Thanks.

[Ray Blockley]

What are you intending to use & what sort of quantity of cider do you have? 

That often dictates how best to add the "dose". 

Personally I prefer to make up a stock solution that I can add in ml until I feel a sweetness level that suits the cider has been reached. 

Ray. 

On Thu, 4 Mar 2021, 12:38 John Stephens, <jo...@stephensmedia.co.uk> wrote:

Hello.  When adding non fermentable sugar to cider, how best to apply it to the demijohn before bottling? i.e in syrup form?  Also, when first tasting it to get it right (Medium Dry I would like it), Would this be carried out say per 1/4 teaspoon etc to 1/2 pint of cider?  (Sorry about this, I'm a first timer and cider is very dry, I let it go on too far perhaps!)  Thanks.

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[Vince Wakefield]

A lot will depend on exactly what it is you are going to add, I use sucralose in a concentrated power I put around 5 tea spoons in 1000L, you will probably be using a domestic type sweetener, with a demijohn I would get another container put ½ teaspoon in and then mix the cider in, give it a god mix and taste and add ½ tea spoons until it is what you want

 

Vince

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[Eric Tyira]

All,

This discussion has come up numerous times in the past.  I don't know enough to complete the task, but has anyone put together some kind of master chart of different sweeteners and resulting sweetness level for reference?

Perhaps something like below (just a start and wild guess, not meant to be absolute).  It would help definitively answer the question even if some of it is subjective.  I would have no problem filling in the data, adding more, changing any of the detailing, then providing the final result in an excel workbook via email to the group.

Eric

On Thu, Mar 4, 2021 at 7:38 AM John Stephens <jo...@stephensmedia.co.uk> wrote:

Hello.  When adding non fermentable sugar to cider, how best to apply it to the demijohn before bottling? i.e in syrup form?  Also, when first tasting it to get it right (Medium Dry I would like it), Would this be carried out say per 1/4 teaspoon etc to 1/2 pint of cider?  (Sorry about this, I'm a first timer and cider is very dry, I let it go on too far perhaps!)  Thanks.

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[John Stephens]

I have 4 demijohns at the moment of a blend of cider apples. (I shall have another 4 soon, but this time of dessert/cooking apples). 

I would like my cider to be medium dry ideally. I have read about xylitol and sucralose, but wasn't sure whether it has to go into the demijohn in syrup solution!   

I like the idea of a stock solution, thank you.

Kind Regards.

John.

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[John Stephens]

That sounds like a good idea, thank you Vince.

Kind Regards.

John.

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[John Stephens]

What a great idea Eric, I like that.

Kind Regards.

John.

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[Ray Blockley]

John - I use Sucralose for sweetening up those ciders that my customers ask to be sweeter than "dry". I make up a stock solution of Sucralose dissolved in cooled boiled water (so sterile) & store in sterilised 750ml screw cap glass bottles. 

Using a fine syringe I add a few ml to bulk before bagging up (BiBs) or bottling to get the desired level of sweetness based on taste tests. 

As the fruit changes subtly each year, I don't have a fixed chart, just a rough idea based on the type of fruit I regularly use.

I have heard promising things about Xylitol but as a commercial UK maker, it isn't a recognised / approved sweetener so it's currently out of bounds.

Good luck.

Ray.

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[John Stephens]

Thank you Ray, I find that really interesting with the stock solution stored in bottles and then using a syringe with it before bagging up/bottling.  I have a lot to learn, many thanks indeed for your help, much appreciated.

Kind Regards.

John.

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[Andrew Lea]

Just bear in mind the type of sweetener you plan to use.  

Pure sucralose is some 400 to 600 times sweeter than regular cane or beet sugar (sucrose), so Ray’s plan of making a stock solution and dosing from a syringe makes perfect sense.  If you buy it in “cut” form as Splenda, it has already been bulked out with maltodextrin to have roughly the same bulk density as sucrose, so a syrup might be more appropriate, or you could add it as a solid and stir it well to dissolve. 

If you are a hobbyist and use xylitol (which as Ray says is not approved in the UK for commercial cider) then that has roughly the same sweetening power as sucrose so again a syrup or solid addition might make best sense. 

Andrew

Wittenham Hill Cider Portal
www.cider.org.uk

On 6 Mar 2021, at 12:01, John Stephens <jo...@stephensmedia.co.uk> wrote:



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[John Stephens]

Okay, I shall be very careful indeed, couldn't bear the thought of ruining it!  Tomorrow's the day!

Many thanks for the advice.  

Kind Regards.

John.

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