conpewter
Well-Known Member
Well I have 4.5 gallons of apple juice (I got thirsty... I had 5 gallons) and I have 5 lbs of clover honey. I also have some frozen apple juice concentrate.
I want to make a sweet cyser that won't take a year before it is drinkable (looking for a couple months turnaround).
I'm thinking of steeping some Crystal malt in a gallon of apple juice to get some caramel flavor.
I would like it to be sweet when finished. I can backsweeten if needed.
Should I use all of the honey?
What yeast would be best for this, ale yeast to leave some sweetness?
Suggestions and critiques appreciated!
I want to make a sweet cyser that won't take a year before it is drinkable (looking for a couple months turnaround).
I'm thinking of steeping some Crystal malt in a gallon of apple juice to get some caramel flavor.
I would like it to be sweet when finished. I can backsweeten if needed.
Should I use all of the honey?
What yeast would be best for this, ale yeast to leave some sweetness?
Suggestions and critiques appreciated!