Hi Brendt. How much white sugar do you add to what quantity of the heated supermarket apple juice? I am a first time cider maker and I am starting out making 1 gallon of cider and putting it into 16 ounce flip top bottles.

Man, this is kinda genius. Pasteurizing in a capped bottle seems kinda scary but I trust you haven’t had any problems with it.

What sugar source do you like to use to boost that sugar content? Brown sugar? Regular table sugar?

Same question 🙋🏻‍♂️

I'm sure there are videos out there covering the process step-by-step. Our Hard Cider 101 class discusses the process, but doesn't specifically show the process if it's actual video you're looking for.

Before backsweetening you should stabilize the cider -- which will neutralize any remaining yeast -- so that the new sugars don't re-start fermentation. Below you find some info I excerpt from our Northern Brewer University course "How to Make Hard Cider". If you are new to cider making at home, it's a great resource that walks you through all the techniques and processes. Here's a link to the course: northern-brewer-university.thinkific.com/courses/hard-cider-101-how-to-make-hard-cider-at-home Hope all of this helps! Chip @ NB/NBU = = = = = = = The most common method stabilizing hard cider in home cider making is to add both potassium sorbate and potassium metabisulfite. These chemicals will kill off any yeast still present in the cider and keep the cider food-safe for consumption. Check packaging for dosage instructions per volume of cider. After adding any stabilizing agent, it’s good practice to wait 24 to 48 hours before proceeding. Two important notes here if you plan to bottle your cider and you want it to be sparkling. First, do not stabilize your cider; this will kill the ability of the miniscule amount of yeast to carbonate the cider with the addition of priming sugar. Second, you are not going to be able to backsweeten your cider or you can run the risk of overcarbonating the cider and potentially creating dangerous bottle bombs. If you’re going into bottles, you should either bottle your cider still or flat, or only carbonate with priming sugar once you are sure that fermentation is complete. Bottom line: if you're bottling you can only have a dry sparkling cider, not a backsweetened sparkling cider without risking over-carbontion. However, if you’re going to keg your cider, that opens up a lot of other options as far as backsweetening and carbonating, which we’ll talk about in the next lesson.

@@NorthernBrewerTV thanks for your time

@@NorthernBrewerTV Can you use plastic bottles in instead of glass ???

You'll have to pasteurize the cider after it's reached the desired carbonation level (to avoid bottle bombs), but yeah you can do it. Not recommended for beginners though.

I don't know for 100% sure, but I assume you could use any sweetener you feel safe using as a sugar replacement in any cooking you might do?

It does to a small degree, but not majorly. Thus, the more concentrated you can get the sugar source and less you need to add to acheive new gravity/flavor preference the better.

No cider by definition is is unpasteurized and unsweetened. They call it a hard cider because sugar was added to ferment it and put alcohol in. Ive never heard the term soft cider for apple juice

because if cider is FERMENTED apple juice, and therefore alcoholic and you call it "hard" then it follows the USA calling apple juice cider as well must be "soft".AND to make a dry cider you do not need to add any sugar, there is enough in the juice @@PaganLad3121