Hard Cider Tip #3: Making Hard Cider Sweet

I was reading a post from someone who was making a batch of hard cider. I’m not sure what hard cider recipe they were following, but they added sugar to the juice. The impression I got from the post and several comments was that people expected the sugar to make the hard cider sweet and less harsh.

Unfortunately, that’s not really how it works.

Fermentation is the conversion by yeast of sugar into alcohol and carbon dioxide (CO2). Adding more sugar doesn’t make a hard cider sweeter, it makes it more alcoholic. Generally the higher the alcohol, the more aging a hard cider needs to mellow. Sugars can be critical to the mouthfeel and flavor of a cider. They can provide balance to acid and tannins. But you generally only need a small amount.

If you are adding sugar, you are really just chaptalizing the juice. In winemaking, some regions struggle to produce grapes with enough sugar to reach the target alcohol level so sugars are added. This is called chaptalization.

The same can be done for hard cider, but the real question is why would you do it. Hard ciders are targeted to have 4-8% alcohol by volume and I’ve yet to see an apple or a juice that wouldn’t naturally produce a hard cider at this level. You can get higher levels but those would be special cases. If you are adding sugar to apple juice, you are really only increasing your alcohol. You are not going to get a sweeter hard cider.

If you want to have a sweeter hard cider, you will have to perform an “intervention” to stop the fermentation of the sugar. In other words, you will need to do something to the hard cider to prevent the sugar from fermenting, or you will need to add sugars that won’t ferment.

  • Refractometer for Measuring Specific Gravity
  • Tilt Hydrometer: Used to actively measure the sugar level in juice and cider during fermentation.
  • Tilt Hydrometer: Screen shot of the Tilt APP as it monitors the sugar (specific gravity).
  • Inline Filter System: Used to clarify cider and remove yeast.
  • Pad Filter System: Used to clarify cider and remove yeast.

Let’s first review the actions you can take to stop sugar from fermenting.

  • Adding Sulfites and Sorbates: Hard cider and wine have naturally occurring sulfites but you can add sulfite (e.g. Campden tablets) and sorbate to neutralize yeast and prevent fermentation. This is done during the back-sweetening process used by many commercial cideries. I don’t use sulfites or sorbates and my hard cider recipes won’t include them because they are a preservative. I try to avoid preservatives. Also, they are really only needed if you don’t want a dry hard cider. If your hard cider has sugar in it when you bottle, you will need to add sulfites and sorbates or risk further fermentation and over pressurized bottles (boom) unless you pasteurize or filter.
  • Pasteurization: If you have sugar in your hard cider when you bottle it but didn’t add sulfites, you had better pasteurize the hard cider. This is done by heating the cider to a specific level long enough to kill off all the yeast. The down side is that it can effect the taste, and you need really strong bottles if you are pasteurizing hard cider with a lot of carbonation.
  • Filtration: The last way to prevent sugar from fermenting is to filter it. By removing the yeast that converts the sugar to alcohol, you can create a sweet hard cider. However, you run the risk of leaving some yeast behind or contaminating the hard cider, which allows it to ferment again. I filter some of my berry hard ciders where I add fresh juice but I also personally monitor each batch because I am making it on a smaller scale.

The other way to have a sweet hard cider is to make sure the only sugars remaining are not fermentable. Yes, there are sugars or sweeteners that won’t ferment. So, how can you sweeten with sugars that don’t ferment?

  • Back-sweeten: Back-sweetening is the process of adding sugars to a hard cider after it has fermented and before you package it. If they are like most sugars and fermentable, you need to neutralize the yeast. However, you can also use sugars that don’t ferment. You can add natural and even organic sugars that won’t ferment. These include Stevia, which comes from a plant, and Lactose, which is from milk. Others include Xylitol and Erythritol, which can both be found as organic and non-GMO. Be aware that Stevia is very potent and the Lactose can be cloudy while Xylitol and Erythritol can cause digestive issues if too much is consumed. However, they are reported to have a cleaner aftertaste. Also, most artificial diet sweeteners will not ferment and could be used.
  • Pear Juice: The most natural way that I have found to add sweetness to hard cider is to include pears or pear juice in your hard cider. One of the various sugar Pears contain is sorbitol, a natural sugar that won’t ferment. Adding a few pears when pressing juice can provide you just enough residual sweetness to balance the acid and tannins in many hard ciders. You also don’t have to worry about your bottles over pressurizing. Note, if you make a cider from 51-100% pear juice, it’s technically a perry. Perry and cider are natural partners and this is why I often include pears in my hard cider recipes.
  • Keeving: A process commonly used in France. The goal of keeving is to remove all the nutrients in the hard cider. This starves the yeast, and while there is sugar available for it to process, it can’t because the cider doesn’t contain enough nutrients to convert it to alcohol and CO2. Keeving isolates the nutrients as the fermentation progresses and through racking, allows you to have a sweet hard cider. It can occur naturally, but that doesn’t happen frequently so you have to follow a defined process to get consistent results. This includes adding various compounds to the hard cider. I have not yet created a hard cider recipe for keeving. I do try to starve some of my hard ciders of nutrients in order to obtain a naturally stuck cider.

If you want a sweet hard cider, adding sugar to the juice before and even after you ferment will probably not give you the results you desired.

My recommendation on the safest and easiest way to add sweetness to a hard cider is to include pear juice in the primary fermentation. If you still need it sweeter, add some organic Stevia or Erythritol right before bottling. I also recommend developing your palate to appreciate drier hard ciders.

If you need more tips, hard cider recipes, or want more information about making your own craft hard cider, get my book. Here are the links.

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16 thoughts on “Hard Cider Tip #3: Making Hard Cider Sweet

      1. By using pear juice does that also minimize the need of adding tannins?

        On Sun, Aug 15, 2021, 11:23 PM Prickly Apple Cider wrote:

        > Prickly_Cider commented: “I target 10-20% (13-26 ounces per gallon). More > acidic apples, more pear juice. ” >


      2. It will depend on the variety you use as they have different levels of sorbitol, acids, tannins, and all the components just like apples. In general, pears will have more sorbitol than apples. Bartlett varieties are supposed to have more tannins. Last year, I fermented a batch with juice from Red Bartlett and added some of the peels to add tannins and color. It worked well. I usually look at pears as adding sweetness and if I need more tannins, add peels, adjuncts fruits like pomegranate and blueberries, or age with oak.


      3. How do you determine how much peeling to add?

        On Mon, Aug 16, 2021, 3:23 PM Prickly Apple Cider wrote:

        > Prickly_Cider commented: “It will depend on the variety you use as they > have different levels of sorbitol, acids, tannins, and all the components > just like apples. In general, pears will have more sorbitol than apples. > Bartlett varieties are supposed to have more tannins. Last ” > Respond to this comment by replying above this line > > New comment on *Prickly Apple Cider * > > > *Prickly_Cider* commented > > on Hard Cider Tip #3: Making Hard Cider Sweet > . > > > in response to *Tom Pluer*: > > By using pear juice does that also minimize the need of adding tannins?


      4. The amount that you use will impact your color and tannin levels. I find that using the peels from about 10% of the apples you are fermenting will have a significant contribution to your color and tannins. If you check out my article on the color of cider (see the tips page – Aging, Color, Maturation), I provide an overview of the various levels of peels and impact on color but it also does the same for tannins.


      5. Have you developed a chart showing the amount of pear juice based on acidity?

        On Sun, Aug 15, 2021, 11:23 PM Prickly Apple Cider wrote:

        > Prickly_Cider commented: “I target 10-20% (13-26 ounces per gallon). More > acidic apples, more pear juice. ” >


      6. I have not. After trying various pears, I pretty much stick with organic Red Bartlett pears that I can get from my local organic orchard. They process similar to apples and definitely give the residual sweetness that I enjoy (1-2 points) with about 10-15% addition.


  1. I made my second hard cider dry again I used too much sugar in primary . Still fermenting. I’ve learned no more added sugar in primary. Now I’ve got 4 gallons of high alcohol dry cider. My next move is to wait till it stops fermenting, rack it add oak chips wait again then taste in a few weeks wait again then back sweeten with frozen concentrated apple juice and wait then bottle ?

    Liked by 1 person

    1. My rule of thumb is the higher the alcohol, the longer you should age. Using some oak will add some balancing tannins and flavors and aging will soften and smooth the harshness of the alcohol. You can also consider using this to blend with other lower alcohol ciders as well. It’s why I started making 1-3 gallon batches of cider. It’s a great way to learn and adapt. You might consider breaking it into 4 one gallon batches using carboys. Do an oak aged in one gallon. Do a ginger or spiced tea adjunct for another gallon. The third you could back sweeten with some organic erythritol. The last, you could leave as is for comparison. Top them all up, add an airlock, and let them age for a month or two. You’d have four distinct ciders from a common base. This would give you a great way to experiment and learn what flavors you like and you only risk a gallon on each. I love doing these types of trials.


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