notsosober
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- Jun 2, 2008
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So I think I have a good amount of knowledge, but just a couple questions. I am looking to make a high alcohol, sweet cider in the least amount of time possible. The hydrometer level of the cider (unpasturized, unfermented) is 1.05, and the acidity is between 3.6 and 4.0. should I add malic acid? and if so in what quantities?
Fermax yeast nutrients? I was debating to use these because i want to add sugar before bottling (for sweetness and carbonation), but i dont want the pressure to blow bottles. I dont want to have to wait 4 months to make sure all the yeast is dead before adding sugar.
obviously not all of the desired effects can happen, but the most important is high alcohol, and short time, with the best taste possible. any suggestions on what direction to take?
Fermax yeast nutrients? I was debating to use these because i want to add sugar before bottling (for sweetness and carbonation), but i dont want the pressure to blow bottles. I dont want to have to wait 4 months to make sure all the yeast is dead before adding sugar.
obviously not all of the desired effects can happen, but the most important is high alcohol, and short time, with the best taste possible. any suggestions on what direction to take?