I have been making cider for a few seasons now and always added sugar to raise the OG in fear of the cider going bad (and more alcohol). This time I wanted to go as light and simple as possible and added no sugar. My OG is 1040 and used S-04 with nutrients. I expect it to ferment out to about...
Hey guys just an update:
The cider from last october went through malo lactic fermentation in the spring and fermented down to no sugar almost.
Its funny, i had them in several carboys and with the scent of spring these guys all knew their job. :)
At that time the taste was still not so...
Hey guys! Just have a quick question on my logistics:
I am planning to bottle my cider in a few weeks and after some bottle carbonation would plan to pasteurize it, but I would like to have it conditioning in the bottles to get more character.
Would pasteurization stop whatever goes on in...
Ey i have this 20 liter batch of cider in secondary and was planning on applying some more apple juice before bottling and eventually pasteurizing to get a nicely carbed but semi-dry end product.
What would you say as a good ratio of fresh juice to mix in? My gravity is round 0.4* brix.
Thanks...
Hi guys! I just started a new batch of cider from my own pressing, turned out to be 20 Litres with a gravity of 11.5 brix (1.046).
My question is do I have to add any sugar to make my ABV level higher than it would be (i'm guessing around 5-6%) to increase the shelf life of the final product or...
Unfortunately, it WAS champagne yeast to start with which should still work at and above 14% abv. Would adding some nutrients to the yeast help any?
Thx
I got a little carried away with sugaring up my freshly pressed juice back in october, and got the starting sg to 23 brix (i was aiming for 16 -- a slight miscalculation :drunk:)
It was fermenting nicely and i put it to secondary and thought i was getting a fine dessert wine or something, but...