I made my hard cider's first fermentation using honey as the nutrient for the yeast. After allowing the yeast to completely consume the sugars, I added more honey for the second in-bottle fermentation. The end product has been delightful, but rather much less honey presence than expected.
Is my conclusion that: no matter what nutrient used in the first of a 2 step fermentation, it's flavor is for the most part lost, if not also in the 2nd fermentation step, then why not just use a cheap (corn sugar) nutrient at least in the first fermentation?
How to preserve the honey flavor? Or any flavor, if for example using maple syrup as the nutrient (sugar)?
Cheers,
Monty
Is my conclusion that: no matter what nutrient used in the first of a 2 step fermentation, it's flavor is for the most part lost, if not also in the 2nd fermentation step, then why not just use a cheap (corn sugar) nutrient at least in the first fermentation?
How to preserve the honey flavor? Or any flavor, if for example using maple syrup as the nutrient (sugar)?
Cheers,
Monty