winenewb172

Recipes 

Just made my first batch of cider and I'm wondering if it will blow up my bottles. It is very dry and about 18% also I was wondering about the process of back sweetening

jackfrost

Recipes 

How do you know its done fermenting ...what would you like to know about back sweetening ....18% wow that's going to take time to mellow

winenewb172

Recipes 

There was no movement in the cider itself and no pressure in the air lock. For now I just siphoned it into a clean Carboy and put a new air lock on it. I'd like to sweeten it up a bit and possibly try to flavor some of it I'm just not sure of the process. can I heat it to kill the yeast then sweeten or perhaps freeze it then sweeten it? Can I add flavors after fermentation?

UpstateMike

Recipes 

So what were your starting gravity and final gravity?

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"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23

Currently Fermenting:
Skeeter Pee
Blueberry Cider

Bottle Conditioning:
Blackberry Cider

In Bottles / Drinking:
Cranberry Cider
Citron Cider
The Five Eight Five

winenewb172

Recipes 

I didn't take a gravity reading when I started but I used a alcohol meter and came up with 18%