Decided to attempt a simple cider. I added a package of Nottingham's yeast to 5 gallons of cider. After a week or two, I steeped cherries & added them into the secondary fermentation. After a couple weeks, I transferred it to a tertiary fermentor, without the cherries.
During this last step I sampled and it was good. I liked it, but it was very dry, tasted more like wine than cider. I was hoping for a little sweeter taste. I plan on kegging and carbonating it. My question is "What now?"
The options are:
1) leave alone, and accept a dry cider (it does taste good, but not the flavor I was shooting for.)
2) try to sweeten it.
I'm leaning toward sweetening. If I attempt sweetening, would this work:
-Kill off the yeast with campden tablets (never used them before - so is it advisable? and if so, how much?),
-add unfermented cider (.5 to 1 gallon) when kegging,
-force carbonate.
Thanks!
During this last step I sampled and it was good. I liked it, but it was very dry, tasted more like wine than cider. I was hoping for a little sweeter taste. I plan on kegging and carbonating it. My question is "What now?"
The options are:
1) leave alone, and accept a dry cider (it does taste good, but not the flavor I was shooting for.)
2) try to sweeten it.
I'm leaning toward sweetening. If I attempt sweetening, would this work:
-Kill off the yeast with campden tablets (never used them before - so is it advisable? and if so, how much?),
-add unfermented cider (.5 to 1 gallon) when kegging,
-force carbonate.
Thanks!
