Originally Posted by Daze
I would let it go dry then simply back sweeten with concentrate
that is all excellent advice except "sulfiting and/or sorbating" as a way to keep it from going dry. those chemicals do nothing for an active ferment, you have to have a clear dry cider or wine before you can use them and then once you use them you can back-sweeten.
Daze, how much Apple juice concentrate would you recommend?
Let's say I'm shooting for a hornsbys hard Apple cider taste...