wendelgee2
Well-Known Member
Alright. Here's my harebrained scheme. I'm thinking of making a cider using a low attenuation ale yeast (for nice residual sweetness). But my brilliant flippin idea is to rack the cider to the secondary a little early, and then use a really nice bourbon to raise the alchohol level to stop the fermentation and preserve both some of the sweetness and some of the fresh apple character form the cider.
Is this insane? Any hints/tips/words of warning?
Related question, what should be the target %alcohol for such a wacky project? A level that would discourage further fermentation, but would not taste like bathtub moonshine. 9%? I guess the lower the better to keep as much cider flavor as possible.
For some backstory, the last time I attempted cider, I tried a mulled cider with about 3/4 a pound of medium color crystal malt, and it came out tasting like clove water with a little vodka in it. Not just dry, shriveled. Thus this elaborate plan to make a sweet appley cider.
Thanks.
Is this insane? Any hints/tips/words of warning?
Related question, what should be the target %alcohol for such a wacky project? A level that would discourage further fermentation, but would not taste like bathtub moonshine. 9%? I guess the lower the better to keep as much cider flavor as possible.
For some backstory, the last time I attempted cider, I tried a mulled cider with about 3/4 a pound of medium color crystal malt, and it came out tasting like clove water with a little vodka in it. Not just dry, shriveled. Thus this elaborate plan to make a sweet appley cider.
Thanks.