I've been reading posts on here for hours, trying to come up with a good method and recipe for some cider. Ultimately, I would love to create a sweet and slightly tart sparkling cherry apple cider. It looks like there may be a few obstacles in the way:
**Correct me if I'm wrong, I'm just going with information I've gathered from various posts on here**
-If I use a standard yeast, it will eat all of the sugar causing a dry cider without much fruit taste left.
-If I let the yeast go to completion, and then back-sweeten with non-fermentable sugar, can I still bottle carbonate it? If the yeast is already to completion(dead?), how will it eat the priming sugar to cause carbonation?
-If I stop the fermentation early with metabisulfite or cold crashing to leave some of the fruit sugar and flavor behind, I wont be able to bottle carbonate it since the yeast will be dead.
-If I bottle the cider before the yeast has reached completion, it's highly likely to cause bottle bombs.
-It sounds like people are mostly unsuccessful with retaining any cherry flavor when making cherry ciders. Has anyone had success with any proportion of cherry juice, concentrate, or actual fruit?
-Is there a strain of yeast that finishes at a lower alcohol content to leave some sugar behind? If so, would it be possible to bottle carbonate it?
I'm mainly confused with what happens once a yeast has gone to completion(stops bubbling). If it gets to its maximum alcohol content, wouldn't it get killed off? If it does indeed get killed off, how would it be expected to eat the priming sugar and cause carbonation in bottles? Could you then add a bit more yeast to eat the priming sugar?
**Correct me if I'm wrong, I'm just going with information I've gathered from various posts on here**
-If I use a standard yeast, it will eat all of the sugar causing a dry cider without much fruit taste left.
-If I let the yeast go to completion, and then back-sweeten with non-fermentable sugar, can I still bottle carbonate it? If the yeast is already to completion(dead?), how will it eat the priming sugar to cause carbonation?
-If I stop the fermentation early with metabisulfite or cold crashing to leave some of the fruit sugar and flavor behind, I wont be able to bottle carbonate it since the yeast will be dead.
-If I bottle the cider before the yeast has reached completion, it's highly likely to cause bottle bombs.
-It sounds like people are mostly unsuccessful with retaining any cherry flavor when making cherry ciders. Has anyone had success with any proportion of cherry juice, concentrate, or actual fruit?
-Is there a strain of yeast that finishes at a lower alcohol content to leave some sugar behind? If so, would it be possible to bottle carbonate it?
I'm mainly confused with what happens once a yeast has gone to completion(stops bubbling). If it gets to its maximum alcohol content, wouldn't it get killed off? If it does indeed get killed off, how would it be expected to eat the priming sugar and cause carbonation in bottles? Could you then add a bit more yeast to eat the priming sugar?