TheBroonery
Well-Known Member
I made a batch of cider for my wife. Started it 3 months ago and just kegged it the other day. All I used was potassium metabisulfate, a pectic enzyme, nottingham yeast, and 5 gallons of unpasteurized cider. I put it in the fridge after I kegged it to carbonate it as I typically do with beer. 2 days after, we tasted it and it was a little sour, still waiting for the carbonation to catch up, but not too bad for a first at cider...
Would it be possible to backsweeten the cider at this point? If so, how? My wife has an idea for a "simple syrup" consisting of table sugar, nutmeg, cinnamon, cloves, allspice, ginger, etc. She thinks that would help take the edge off (it's 8% alcohol) and mask some of the sourness. Would tossing some hops in the keg be a bad idea?
Would it be possible to backsweeten the cider at this point? If so, how? My wife has an idea for a "simple syrup" consisting of table sugar, nutmeg, cinnamon, cloves, allspice, ginger, etc. She thinks that would help take the edge off (it's 8% alcohol) and mask some of the sourness. Would tossing some hops in the keg be a bad idea?