Cider and campden tablets

[NorfolkBrew]

I was thinking of a way to get a more appley flavour and backsweeten my cider at the same time and thought it might be possible to use campden tablets then add in apple juice afterwards, so a 1 gallon recipe would go something like:

1) 3.5L apple juice, nutrient etc and yeast, fermented for a week or so
2) add in 1 crushed campden tab, then add in 1L apple juice
3) bottle (prime? no prime?)

What say ye? is 1 tablet enough? I'm fine with a flat cider if it means I can't prime it in the bottles which i imagine I wouldn't be able to.

Has anyone tried this?

 

[Graz]

Not sure about this, campden tablets don't actually kill the yeast only stun / inhibit it.

Adding further fermentables (i.e. the apple juice) could well see it start fermenting again and if it's then bottled you have a lot of bottle bombs.

Most folk back sweeten cider with artificial sweeteners that can't be fermented.

 

[NorfolkBrew]

Was mostly trying to get a more appley flavour and considered the additional sweetness a bonus. people add campden tabs to wine to keep it at their desired level of dryness dont they, isnt that stopping the fermentation?

 

[DanRM]

I'm only a newbie but from what i understand campden/metabisulphate only prevents yeast from reproducing and any kill off any 'bugs' thus stabalizing it.

You would have to use potassium sorbate to stop any active yeast from re-fermenting when extra sugar is added. But then you'd have to force co2 rather than prime if you wanted fizz. I've read about people using 'sugar free' apple drinks in to enhance flavours but I havn't heard of what the outcome was.

I'm sure the more seasoned guys will correct me if I'm wrong though

 

[Tau]

How about apple flavouring essence, costs more but could be used a number of times.


https://www.amazon.co.uk/s/ref=nb_s...=kitchen&field-keywords=Apple+Food+Flavouring

 

[Roddy]

I was thinking of a way to get a more appley flavour and backsweeten my cider at the same time and thought it might be possible to use campden tablets then add in apple juice afterwards, so a 1 gallon recipe would go something like:

1) 3.5L apple juice, nutrient etc and yeast, fermented for a week or so
2) add in 1 crushed campden tab, then add in 1L apple juice
3) bottle (prime? no prime?)

What say ye? is 1 tablet enough? I'm fine with a flat cider if it means I can't prime it in the bottles which i imagine I wouldn't be able to.

Has anyone tried this?

When I've used all AJ and used a cider yeast with sweetener, I get a pretty appley cider, which does take probably a month in the bottle to taste really good (unfortunately I've usually only got a couple left by then :grin: )

What the rest have said though is pretty spot on I think

-Campden tabs won't stop fermentation, just stun/slow it down
-Adding AJ when bottling will just prime it (a little bit), but not really add much to the flavour
- you could add some artificial sweetener when bottling

If it was me, I'd stick with your recipe but not bother with campdens (I never use these in my AJ ciders anyway), and use a cider yeast with sweetener... this is where I get mine
http://www.ebay.co.uk/itm/5x-Cider-...939858?hash=item3f3c51e5d2:g:koMAAOSwDk5UILSh