nordoe
Well-Known Member
Ok, so here is my newest issue. I am making a hard apple cider that started at an og of 1.077. Pretty high, I added some honey and sugar to the cider. I used red star champagne yeast to ferment. I don't want it to go dry, I want to stop it at about 1.015 give or take. Is there a way I can leave it in the primary until I get to that level, then switch to a secondary and kill off the yeast. I know the champage yeasties are pretty strong. Is there a chemical that will not affect my flavor too much that will do this? I will then leave it in the secondary to clear up and bottle it with carb tabs or priming sugar. any suggestions?