Sluggo
Well-Known Member
I have two 3 gallon batches of hard cider that have been aging for about 2 months now. They were made with identical ingredients (including adding some extra sugar for more boozy goodness), but I used two different strains of yeast to try a side-by-side comparison. Both are a little thin tasting and have lost almost all of their apple flavor.
I really want them to taste more cidery before I keg them and am wondering how to do that without restarting fermentation. I'm thinking of adding either more cider or apple juice concentrate. Probably concentrate to minimize the dilution of alcohol.
How can I go about making sure the yeast is dead before I add the concentrate? Just add campden tablets (how many per 3 gallon batch) or is there more to it?
Thanks in advance.
I really want them to taste more cidery before I keg them and am wondering how to do that without restarting fermentation. I'm thinking of adding either more cider or apple juice concentrate. Probably concentrate to minimize the dilution of alcohol.
How can I go about making sure the yeast is dead before I add the concentrate? Just add campden tablets (how many per 3 gallon batch) or is there more to it?
Thanks in advance.