amh0001

Recipes 

Hello all.

I fermented 3 gallons of pure pasteurized apple cider with S-04.

I want this to be a crowd pleaser, sweet refreshing sparkling cider.

It started at 1.050 and has been bubbling for 5 days now. I took a hydro sample and it came out at 1.013. I think its really quite good. Maybe just a tiny bit less sweet and it would be perfect. No hot alcohols, still sweet and appley.

Should I just keg it in a day or two so its a little less sweet?

Thanks

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Ingredients: Jamil's Taddy Porter, O'flannagin stout, 15 min extract pale ale.
Primary: BIAB Oatmeal Cookie
Kegged: Strawberry Blonde, Pale ale, Apple Cider, Pumkin ale.

"....yeast have to start growing an army to best eat the sugar, so they have a wild orgy and then make a bunch of yeast babies." - Revvy

amh0001

Recipes 

bump

__________________
Ingredients: Jamil's Taddy Porter, O'flannagin stout, 15 min extract pale ale.
Primary: BIAB Oatmeal Cookie
Kegged: Strawberry Blonde, Pale ale, Apple Cider, Pumkin ale.

"....yeast have to start growing an army to best eat the sugar, so they have a wild orgy and then make a bunch of yeast babies." - Revvy

ThorGodOfThunder

Recipes 

We really can't decide that for you. If you like the flavor, go for it.

If you are kegging you can always backsweeten, so if you want to try it a little more tart you can always correct that later on.

Pommeau

Recipes 

Stick it in the fridge, cold crash to clarify. Rack (sorbate if you want) then keg it. Keep it cool if you can, so fermentation doesnt start back up if you intend to store it for a while.

If you like it then keg it. But be aware if you do nothing it will keep chugging away and that sweet apple taste will dissipate.