Back sweetening is a vital process in cidermaking, allowing producers to enhance sweetness and improve the overall flavour profile of the final product. Among various sweetening agents, granulated sugar is a popular choice due to its availability, cost-effectiveness, and ease of use. In this blog, we’ll discuss the essential steps and considerations for back sweetening your cider with granulated sugar.

Understanding Back Sweetening

Back sweetening involves adding sugar to fermented cider to adjust its sweetness level after fermentation has concluded. This is particularly important for dry ciders where the natural sugars have been fully fermented by the yeast, resulting in a lack of sweetness. Properly executed, back sweetening can enhance the drinkability and overall appeal of your cider without compromising the balance of flavours.

Equipment and Ingredients

To successfully back sweeten your cider with granulated sugar, you will need the following:

1. Granulated Sugar: Choose a quality granulated sugar, which can come from cane or beet sources.

2. Scale: For accurate measurements, use a reliable kitchen scale.

3. Syringe or Burette: This tool helps measure small amounts of liquid for precision in sweetness adjustments.

4. Mixing Vessel: sanitised container for mixing the sugar with cider.

5. Hydrometer (Optional): To monitor the specific gravity before and after back sweetening.

Step-by-Step Process

1. Prepare Your Cider: Ensure your cider has completed fermentation and has been racked off the sediment. It’s crucial to back sweeten only when fermentation is complete to avoid unintended carbonation or fermentation in the bottle.

2. Determine the Desired Sweetness Level: Before adding sugar, taste your cider and decide how sweet you want it to be. Keep in mind the existing balance of acidity and flavour when making this assessment.

3. Calculate the Amount of Sugar Required: A common rule of thumb is that about 1 cup (200g) of granulated sugar will increase the sweetness of 5 gallons of cider by approximately 1.5 to 2 percent residual sugar. To fine-tune your sweetness level, you can always start with a small amount of sugar and adjust as necessary.

4. Dissolve the Sugar: To avoid graininess in your cider, dissolve the granulated sugar in a small amount of warm water (around 1-2 cups). Stir until fully dissolved, creating a simple syrup that can easily blend into your cider.

5. Mix the Sweetener: Add the dissolved sugar syrup gradually to your cider. It’s best to start with half of your calculated amount and then taste to assess the sweetness level. If it’s not sweet enough, continue adding the syrup in small increments until you reach your desired flavour profile.

6. Stabilise (If Necessary): If you’re concerned about further fermentation, consider adding potassium sorbate and sulphites to stabilise your cider. This step is especially important if you’re bottling the cider after back sweetening.

7. Final Adjustments and Bottling: Once you’ve achieved the desired balance, it’s a good idea to let the cider rest for a few days to allow the flavours to meld. If satisfied, proceed with bottling or kegging your cider.

Important Considerations

  • Be Patient:  Allow time for flavours to integrate after back sweetening before making final assessments.
  • Temperature Matters: Cold temperatures can affect how sweetness is perceived, so taste at a temperature similar to that at which the cider will be served.
  • Monitor Specific Gravity: If using a hydrometer, track the specific gravity to ensure you don’t accidentally create too much residual sugar, which might affect stability.

In Conclusion, Back sweetening your cider with granulated sugar is a straightforward and effective way to enhance flavour and sweetness. By following this guide, you can achieve the perfect balance in your cider, resulting in a product that delights your consumers. Remember, the key is to taste frequently and adjust gradually, allowing for a finished product that reflects your craftsmanship and style.