just bottled my first batch of Edworts apfelwein last weekend.
5 gal 100% apple juice
1 Kg dextrose
Safale S-04 ale yeast
bottle primed with 2 tsp table sugar per 750ml bottle.
when i tasted it at bottling it was very dry. i realise that letting it ferment down to 998 should leave it quite dry, but will it stay like this even after aging?
i want to make another batch asap as im off work due to a dislocated shoulder. So..... if i wanted to try and make the next batch less dry and a little sweeter what would be the best way to go about it?
Add some unfermentable sugars? Stop fermentation around 1.010 or above?
or could i try both of these?
any help appreciated