I have decided to start brewing cider though after reading over this site I have realized I am on track to make some super dry rocket fuel.
3 gallons of pasteurized apple cider
3 pounds of brown sugar
a few tablespoons of cinnamon
champagne yeast
So I figure to make it a little less dry I should cold crash it before fermentation is done then siphon it to a clean jug, add some k-sorbate and let it sit for a bit. Then maybe add a few cups of sugar as I bottle it.
Could someone more experienced than I comment on my plan? is it going to be at all palatable, or am I on track to make some total garbage? Any suggestions to refine the receipt a little?
3 gallons of pasteurized apple cider
3 pounds of brown sugar
a few tablespoons of cinnamon
champagne yeast
So I figure to make it a little less dry I should cold crash it before fermentation is done then siphon it to a clean jug, add some k-sorbate and let it sit for a bit. Then maybe add a few cups of sugar as I bottle it.
Could someone more experienced than I comment on my plan? is it going to be at all palatable, or am I on track to make some total garbage? Any suggestions to refine the receipt a little?