theguy
Well-Known Member
I am attempting my first Cider and have some questions about how to sweeten without creating bottle bombs. My recipe is pretty simple: 6 gallons of Fresh pressed apple juice, 6 cups of sugar, Fresh squeezed lemon juice, and White Labs English Cider Yeast. Yesterday I squeezed the apples and added Campden tablets. Tonight I planned to add the yeast, but am having second thoughts on what type of yeast to add. The recipe called for the English Cider yeast, but everything I read says that the yeast will yield a dry cider. My problem is that I really wanted something with some sweetness. My question is: would it be better to switch to an ale yeast (Sa-04, or Sa-05) so my FG is higher, or would it be better to use the Cider yeast and fully ferment to 1.00 ( or close to it) and then back sweeten with an unfermentable sugar when I prime? I have never used it before, but was thinking that I could sweeten with some of the LD Carlson fruit flavoring: http://www.homebrewhq.com/ProductDetails.aspx?productID=1416 or some other type of unfermentable sweetener.