BCEagles
New Member
So I have 5 gal. of cider in my carboy, and it has already been racked. I don't have anything to measure sg or any instrumentation of that sort. I am trying to get a semi-sweet, sparkling/carbonated cider.
I used apples and pressed them for the juice. I used 5 cups of white sugar and 5 cups of brown sugar as called for the recipe.
Some quick questions from a noob:
- Can someone create a step-by-step procedure for backsweetening and bottle carbonation for me please? I have never done it and don't know the proper ingredients, amounts, and steps used.
- For backsweetening, I see people mentioning the use of Splenda and corn sugar. I have Splenda, but would corn syrup work the same as corn sugar for carbonation? Or do I need to go and get corn sugar?
- 6 months of aging in the carboy is recommended by the recipe I'm using, and I'm on that step. I hear this brings out the apple flavor and mellows the cider. If I'm aging the cider for 6 months, do I need to worry about it turning to vinegar? Will the alcohol content get significantly higher the longer the cider is aged, or at this point is the alcohol content pretty well established?
I used apples and pressed them for the juice. I used 5 cups of white sugar and 5 cups of brown sugar as called for the recipe.
Some quick questions from a noob:
- Can someone create a step-by-step procedure for backsweetening and bottle carbonation for me please? I have never done it and don't know the proper ingredients, amounts, and steps used.
- For backsweetening, I see people mentioning the use of Splenda and corn sugar. I have Splenda, but would corn syrup work the same as corn sugar for carbonation? Or do I need to go and get corn sugar?
- 6 months of aging in the carboy is recommended by the recipe I'm using, and I'm on that step. I hear this brings out the apple flavor and mellows the cider. If I'm aging the cider for 6 months, do I need to worry about it turning to vinegar? Will the alcohol content get significantly higher the longer the cider is aged, or at this point is the alcohol content pretty well established?