Help I have ruined my cider

[sampvt]

A week ago I bottled my first cider brew. Before bottling it was clear (ish) and had a great taste. It was 6.7% ABV and I followed the mandatory instructions of adding a t spoonful of sugar at bottling.

I opened one tonight, it was very clear, had a bit of fizz but not much and it carried a bit of an eggy aroma but not that much. The problem is that its gone from dry and crisp and appely to a sickly sweet mess. Can I save it or even throw it all back and re yeast it again. I cant drink it like this, its way too sweet.

 

[Julie]

if you did not add sorbate prior to adding the " mandatory instructions of adding a t spoonful of sugar at bottling" then your cider is fermenting, put it all back into a primary and check your sg.

 

[sampvt]

if you did not add sorbate prior to adding the " mandatory instructions of adding a t spoonful of sugar at bottling" then your cider is fermenting, put it all back into a primary and check your sg.

It fermented out to 995 and all I added was the cider flavouring. It was then left to stand for 2 days then it was bottled and left to clear.

I have just taken an SG reading of the finished product and it 1005. What yeast should I add. I haven't added any sorbate, just flavouring.

 

[Julie]

you stated that you added a t spoonful of sugar at bottling, So did you add sugar?

 

[sampvt]

you stated that you added a t spoonful of sugar at bottling, So did you add sugar?

Sorry I misunderstood, I did add sugar at bottling so its had 30 x teaspoons of sugar added to all the brew but no sorbate

 

[Julie]

It is fermenting, you probably don't need to add yeast but you can, use whatever yeast you used before and remember you are going to have a higher alcohol cider. And if you are going to add any sugar after it is done fermenting add k-meta and sorbate first.

 

[SBWs]

Are you trying to carbonate with priming sugar or are you trying to sweeten? If you are carbonating with priming sugar it will taste sweet for a few weeks until it gets done fermenting (carbonating).

You have to watch adding a teaspoon of sugar to each bottle as the person writing the instructions might be using a different size bottle.

Link about priming cider

 

[sampvt]

Are you trying to carbonate with priming sugar or are you trying to sweeten? If you are carbonating with priming sugar it will taste sweet for a few weeks until it gets done fermenting (carbonating).

You have to watch adding a teaspoon of sugar to each bottle as the person writing the instructions might be using a different size bottle.

Link about priming cider

I emptied all the bottles back into the carboy and air locked it just to see if it was still fermenting or carbonating. It was at a slow rate. I didn't much care for the sweet taste and fizz wasn't really all that impressive even for a short time, so I think I am going to add some yeast tomorrow and ferment it out and go for still cider. If it need back sweetening, I might do it with pear essence as opposed to sugar. Am I on the right track or does anyone have any tips.

 

[seth8530]

If you are doing natural carbonation on the cider you need to fist get it dry, and then when it comes time to bottle you add sugar to the racked off cider, to an amount that will give you your desired level of carbonation. Then you bottle the cider and cap it in beer bottles and as the yeast eats the sugar in the bottles that you added, it will carbonate them.


If done right you should end up with a dry and carbonated product. In beer, you can end up with a sweet and carbonated product since beer tends to have unfermentable sugars in it.