yeastluvr
Well-Known Member
I'm new to brewing and this site. I have cider/wine fermenting made from apple juice, sugar, pectic enzyme and a little grape tannin. I had to add almost 9 cups white sugar to a little over 3 gallons juice to get the potential alcohol to 11% which seemed like a lot of sugar to me, but hey, I'm completely new at it and trusted the hydrometer. I'm planning on racking into another carboy in 2-3 weeks, then letting cider sit, "and hopefully clear." I'm concerned about bacteria. I sterilized everything before fermenting. I have read about and like the idea of adding apple juice concentrate for a little sweetness and flavor, especially with this higher alcohol recipe. Of course I'll kill the yeast before adding.
Should I be concerned at all about adding frozen concentrate then bottling. Should I boil the concentrate first, or is it fine to mix right in and bottle. I'm very curious since I don't want to mess it up at the end. For that matter is there anything that you should boil before you put it in?
Should I be concerned at all about adding frozen concentrate then bottling. Should I boil the concentrate first, or is it fine to mix right in and bottle. I'm very curious since I don't want to mess it up at the end. For that matter is there anything that you should boil before you put it in?