RugenBrau
Well-Known Member
I'm new here so please excuse any mistakes. I've been making cider for the past two years and have good luck. Most people seem to like it, or they say so. The cider that I've made has been dry (I have sweetned some after stabilizatiion) Last year I attempted to make sparkling cider. I opened one botltle this summer and there was no carbonation so I thought it was a failure. I cracked a couple of the bottles the other night and to my surprise it was carbonated!! My problem is that most of my friends don't like dry sparklng cider. They want it sweeter. Therein lies my problem. If I bottle the cideur before it is fully fermented how do I stop it once it is in the bottle. Do I pasturize it? If so, what temp and how long? Can anyone help?
Also,has anyone made cider from MacIntosh apples? I've heard both good and bad and I have access to all the juice I want. Will I be wasting my time?
Thanks
Also,has anyone made cider from MacIntosh apples? I've heard both good and bad and I have access to all the juice I want. Will I be wasting my time?
Thanks