BirdDoctorbrewcyclist
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Cidre Doux is a french cider that is sweet and about 2-3% abv, from what I remember, it was supposed to be an incompletely fermented cider without any other ingriedients.
However, I am not entirely sure what is traditionally done, and I sadly dont speak any French, so their websites probably wont help. I was thinking that I could make a cider and either bottle it after about ~2.5%abv gravity change. Then heat kill the yeast in the bottles (I saw an article somewhere on this forum about it) after a day or to in order to allow it to carbonate.
If anyone could lend some advice/experience/knowledge it woudl be greatly appreciated.
However, I am not entirely sure what is traditionally done, and I sadly dont speak any French, so their websites probably wont help. I was thinking that I could make a cider and either bottle it after about ~2.5%abv gravity change. Then heat kill the yeast in the bottles (I saw an article somewhere on this forum about it) after a day or to in order to allow it to carbonate.
If anyone could lend some advice/experience/knowledge it woudl be greatly appreciated.