I had an odd idea that seemed so obvious recently that I wanted to ask about it. Has anyone tried making a dry cider, then adding a soda extract (like ginger beer or orange soda) and back sweetening it at kegging? Essentially using a dry cider as a soda base instead of water? It just seems so obvious, but I haven’t encountered it anywhere. With a ginger beer, it might even be worth back sweetening with apple juice concentrate, since apple and ginger already taste good together.
Sounds like a great idea, run with it. It might be your own invention.
I created a hydromel recipe that emphasized lime (with a little lemon) and force carbonated it heavily while back sweetened with Allulose. Everyone that consumed it said it reminded them of something like 7Up or Sprite. It was way to easy to drink and folks got smashed.
1 Like
If you used a sugar-free extract, you wouldn’t need to worry about stabilizing.
Ok, my first go is going to be like this:
Ginger Beer Cider:
4.5 Gallons Apple Juice (treetop pure pressed not from concentrate)
.5 gallon ginger juice (Ginger People)
Ferment with CellarScience English
Keg with brown sugar syrup and one bottle of “ginger soda” extract.
The goal here is to make a drink that approximates a spicy Moscow Mule, but is as drinkable as a semi-sweet cider. I’ll probably make this late this month to have ready for Christmas.