jamesnsw
Well-Known Member
- Joined
- Mar 2, 2009
- Messages
- 842
- Reaction score
- 14
In thinking about making ciders, I'm thinking I want something semi-sweet. I'm a bottle conditioner, so I can't have a sweet carbonated cider.
The issue is that apple juice is very fermentable. Would it be possible to make it less fermentable? I know extended boiling of wort can carmelize the wort- would this apply to apple juice?
At the very least, boiling the juice would reduce the liquid, and make for a higher OG.
Any thoughts or experience with this?
The issue is that apple juice is very fermentable. Would it be possible to make it less fermentable? I know extended boiling of wort can carmelize the wort- would this apply to apple juice?
At the very least, boiling the juice would reduce the liquid, and make for a higher OG.
Any thoughts or experience with this?