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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > at what point is Crystal Malt cloying?
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Old 08-12-2010, 01:43 AM   #1
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Default at what point is Crystal Malt cloying?

Just curious what other people's take on this is. I have used .20 to .25 pounds 120L Crystal per gallon, in a cider (basically a full pound or just over for a 5 gallon recipe) to try and get some darker residual sweetness to counterbalance the tartness of pasteurized juice.

I've thought that amount was still somewhat subtle, and I want to experiment by going higher. How far has anyone's pushed the lb/gallon ratio before it was too cloying or overpowing for their taste?

Brewing: Dixie Peach Wine, Trader Joe Blackberry Wine, Red Grape Pyment
Bottled: Simple Sweet Cider, 7 Berry Apple Cider, Sweet & Still Cider
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