Just looking for some advice about my cider I just made. I was trying to follow a caramel apple cider recipe I found here (but I can't link from my phone... ). Basically it looked like this:
4.5 gallons of pasteurized apple cider (no preservativies)
4 lbs of caramelized dextrose
I put this beast together 10/21/13. OG read at 1.090 (no doubt because of the sugar). I was a little disappointed because this cider (and my last cider) had high OGs resulting in a very dry and tart cider that is not my liking. I should have used ale yeast...but hindsight yada yada.
I hadn't stirred it or anything and left it in my closet (temp is around 68). I hadn't noticed any bubbles in the airlock and I was worried (and hoping) that maybe the fermentation had stalled. I checked the gravity this morning (10/29/13): 1.051. Took a sip and it tasted pretty good, maybe even a little sweet. By my calculations is currently around 7% ABV (?). No doubt it is far from done fermenting.
If it maintains this sweetness, I can cope with a higher ABV....I just don't like the dry apple wine flavor when I'm shooting for something sweeter.
I do not want to carbonate this, I would like it still. I am planning on bottling, but if this will take a few weeks my keg will be ready to just take it.
What are my options here? I was thinking of cold crashing to stop the fermentation when it tastes the way I want. If this is a good plan, when should I do this?
Anything else I could do with this batch?
Thoughts for the future?