So I've made a few batches of hard cider before, and I've liked them a lot.
This time I want to give some away for Christmas, though, and I thought a sweeter cider would be more appropriate for all my friends and family who may not have the same palate as myself.
5 gallons apple juice
2 lbs dextrose
juice of one lime for some acidity
nottingham ale yeast
I didn't check the O.G. (no idea why, now, probably a little bit of
while I was getting everything ready), but it's been two weeks, the S.G. is 1.010 and it tastes great. I racked to a secondary and threw it in the fridge, but I'm wondering if this will be enough to stop fermentation. It's supposed to get pretty cold around my area in the next couple days (25F low to 37F high) and I'm wondering if putting it outside overnight would be a better idea to get the yeasties all settled out.
But I was also thinking that it might just be better to let it settle out in the fridge and just bottle it and make sure it stays cold until people drink it?
I don't really want to use any chemical stuff in it as I have a few friends who are very sensitive to sulphites and possibly other things I might add to stop the fermentation.
So what I want is (ideally) something I can give to my friends and possible store for a while, but if I have to I can just put a little "keep refrigerated" sticker on the bottles and drink it quick if I have to... (twist my rubber arm!)