Yoshi_J
New Member
Hey All,
I was hoping some of the cider brewing heavyweights would weigh in on this one.
So I have been perusing the forum for info on backsweetening and the majority of threads seem to be case specific e.g. newbies like me with specific questions regarding their desired end results.
I was just curious what some of the more experienced and established cider makers prefer to do when they want a sweet cider and the reasons behind it. Do you use Splenda or lactose, simply cold crash, or use a different method altogether? It would be great to hear the methods behind your madnesses and maybe get an idea on the most common/preferred method.
Thanks in advance!
btw: I just recently backsweetened my first batch with stevia and find it to leave a very distinct aftertaste. I think I might go with lactose next time.
I was hoping some of the cider brewing heavyweights would weigh in on this one.
So I have been perusing the forum for info on backsweetening and the majority of threads seem to be case specific e.g. newbies like me with specific questions regarding their desired end results.
I was just curious what some of the more experienced and established cider makers prefer to do when they want a sweet cider and the reasons behind it. Do you use Splenda or lactose, simply cold crash, or use a different method altogether? It would be great to hear the methods behind your madnesses and maybe get an idea on the most common/preferred method.
Thanks in advance!
btw: I just recently backsweetened my first batch with stevia and find it to leave a very distinct aftertaste. I think I might go with lactose next time.