boozehound_au
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- Oct 25, 2006
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Hi, I just joined, looks like a good site!
I've just started a cider, using about 600ml of concentrate, 6 litres of commercial juice, 1 kg of dextrose and "cider yeast" (I assume it's a wine yeast), all made up to 23L with water. Original SG was about 1.080. I added the juice to give it some more flavour, since the concentrate to water ratio seemed a bit weak.
The fermentation has died down a bit now (it had a BIG Krausen), SG is about 1.040.
What I want to do is get a strong, sweet apple flavour, maybe with some spices (strong alcohol content would be nice too, but I don't want to kill the taste).
How do I prevent the cider getting too dry, and what is a safe way to add cinnamon and cloves without causing infection? I thought of boiling them in a bag first, but what do I use for a bag?
Thanks for your help!
I've just started a cider, using about 600ml of concentrate, 6 litres of commercial juice, 1 kg of dextrose and "cider yeast" (I assume it's a wine yeast), all made up to 23L with water. Original SG was about 1.080. I added the juice to give it some more flavour, since the concentrate to water ratio seemed a bit weak.
The fermentation has died down a bit now (it had a BIG Krausen), SG is about 1.040.
What I want to do is get a strong, sweet apple flavour, maybe with some spices (strong alcohol content would be nice too, but I don't want to kill the taste).
How do I prevent the cider getting too dry, and what is a safe way to add cinnamon and cloves without causing infection? I thought of boiling them in a bag first, but what do I use for a bag?
Thanks for your help!