Hi, I made a 2 gallon batch of cider in September that I am ready to bottle. I need some help figuring out how much to backsweeten/add for carbonation.
This cider was made with 2 gallons of fresh apple cider, 2 pounds of honey, and Nottingham ale yeast. It fermented to about 9.3% ABV and the FG is around 1.003.
I would like to sweeten the cider since it's quite dry, carbonate it in bottle, and then stovetop pasteurize when it reaches proper carbonation levels before they all explode.
Should I use corn sugar or honey? How much do I add to properly carb and leave residual sweetness? HELP!
Thanks.
This cider was made with 2 gallons of fresh apple cider, 2 pounds of honey, and Nottingham ale yeast. It fermented to about 9.3% ABV and the FG is around 1.003.
I would like to sweeten the cider since it's quite dry, carbonate it in bottle, and then stovetop pasteurize when it reaches proper carbonation levels before they all explode.
Should I use corn sugar or honey? How much do I add to properly carb and leave residual sweetness? HELP!
Thanks.