wfowlks
Well-Known Member
Hey guys,
So a few weeks back I went apple picking at a local orchard and found out that they sold unpasturized cider. So I bought 2 gallons and I went to my local brew store and got an airlock and Nottingham ale yeast (I read from the forums that it produced a cider that still maintained some of the sweetness of the apples).
So After letting the 2 gallons ferment and letting it sit for a week to settle out, I bottled it. When I tasted the cider while I was bottling it, it tasted like a dry white wine. I did an experiment, where I did half a case as still cider and the other half I primed, to get some carbonation.
A week went by, and I tried one of the still ciders just to see how it was developing as this was my first time, and the wine taste was still there. I tried another one a week after that and it was still wine like.
So I decided to just get 5 more gallons and I started it up again with another pack of Nottingham yeast. I have been doing some reading on the forums and I have been doing reading about racking and/or cold crushing after about 10 days to leave some of the sugar in there.
I wasn't sure if anyone could help me out or provide some direction on how to get the cider a bit more sweeter than the last batch of wine like cider I made.
Thanks
So a few weeks back I went apple picking at a local orchard and found out that they sold unpasturized cider. So I bought 2 gallons and I went to my local brew store and got an airlock and Nottingham ale yeast (I read from the forums that it produced a cider that still maintained some of the sweetness of the apples).
So After letting the 2 gallons ferment and letting it sit for a week to settle out, I bottled it. When I tasted the cider while I was bottling it, it tasted like a dry white wine. I did an experiment, where I did half a case as still cider and the other half I primed, to get some carbonation.
A week went by, and I tried one of the still ciders just to see how it was developing as this was my first time, and the wine taste was still there. I tried another one a week after that and it was still wine like.
So I decided to just get 5 more gallons and I started it up again with another pack of Nottingham yeast. I have been doing some reading on the forums and I have been doing reading about racking and/or cold crushing after about 10 days to leave some of the sugar in there.
I wasn't sure if anyone could help me out or provide some direction on how to get the cider a bit more sweeter than the last batch of wine like cider I made.
Thanks