Question about sweetness.
I have multiple batches of cider going now and one is almost complete.
One i quite dry but (been going since last October).
I also just started a batch of maple wine. The maple wine was sap boiled down to sg of 1.09, 1.5 cups wildflower honey, yeast nutrient, and Lavin 1118 yeast(5 gal batch).
A post i saw about maple wine said the following:
For a sweet wine, rack at three weeks. Add 1/2 cup sugar or maple syrup dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.
Can this be done or has anyone tried this with cider?
I was wondering? If using a specific yeast that will only stand a specific abv level and following the above guidelines. Would the yeast die off when the abv level maxed out leaving you with a sweeter more flavorful cider?
Of course this would require patience.... The hardest part.