LloydRenee
Active Member
Ok so I am making apple cider and it has been going now for 6 weeks almost 7. I used a champagne yeast and about 4 lbs of pround sugar with 5 gallons of cider. I sample it every now and then and take a reading. It been fermenting great and I am about to move it into three small one gallons for secondary flavoring and use the other two galons as plain but....Yeah here comes the but. Its dry, really dry and not very sweet. It is like a dry champagne how can I remedy that? When I move it to the new bottles for secondary fermentation and flavor can I add more brown sugar? Or do I just back sweeten it before bottling? If so how much? I am not looking for very sweet but in needs some flavor. Any help here would be great.
Also I have Muslin bags and cinnamon set for the secondary fementation. I am trying to think of other flavors to use? Any suggestions?
Thanks for all teh help in advance.
Also I have Muslin bags and cinnamon set for the secondary fementation. I am trying to think of other flavors to use? Any suggestions?
Thanks for all teh help in advance.