Ss Brewtech’s Biggest Baddest Holiday Giveaway Ever!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > My Cider is too dry
Thread Tools
Old 11-28-2006, 11:11 PM   #11
Feedback Score: 0 reviews
EdWort's Avatar
Join Date: Jul 2006
Location: Bee Cave, Texas
Posts: 11,883
Liked 327 Times on 167 Posts
Likes Given: 7


Ah yes, but my recipe calls for Montrachet wine yeast. My Apfelwein is dry, crisp & refreshing. It's an acquired taste to some and requires about 2-3 glasses.

I tried Splenda on my first batch, but stuck with the original recipe. It gets better as it ages. My latest keg is 7 weeks old and is the best tasting so far.

EdWort is offline
Reply With Quote
Old 11-30-2006, 06:52 PM   #12
Feedback Score: 0 reviews
Join Date: Jan 2006
Posts: 128
Liked 2 Times on 2 Posts


Mine turned out a scant dry as well, but I was considering bumping up the apply nature and adding some body by mixing in a little apple concentrate after stablizing the cider.

I've got a gallon going on, so in theory, how much should I use to improve the flavor without doing too much damage?

I never met a homebrew I didn't like.
OdinOneEye is offline
Reply With Quote
Old 12-04-2006, 08:13 AM   #13
Feedback Score: 0 reviews
Join Date: Aug 2006
Location: BC, Canada
Posts: 245
Liked 3 Times on 3 Posts


Originally Posted by Hermish
I have a cider that is too dry also, and I have already added about 8 oz of lactose. It has been sitting in a keg in the fridge at about 40 degrees for about 3 weeks, and I was wondering if the yeast is dead by now, and if I can just add regular sugar now to sweeten it. So does anyone have an idea if the yeast would die after that amount of time. I was very surprised how dry my cider turned out, I used Ed's recipe, but used an Ale yeast with it.
Chilling your brew won't kill the yeast (scroll up), it will just slow it down (dormant, not dead). See post #8, this thread, about adding campden and sorbate to kill the yeast.
the Nurse wants to know

Date Mead, Oatmeal Cookie Braggot, Fox in Sox Gruit
Hard lemonade, Cyser, Golden Plum Mead
Ginger-Orange Mead,
Agave Mead, Chocolate/Cinnamon Mead, Heather mead,
Heather Ale, Emerald Honey Kolsch, Hobgoblin clone, Terror of the Ewes Oatmeal Stout,
Kilt liftin' Wee Heavy, Soggy Doggy English Brown Ale, Saaz/Perle Mead, Cinnamon Mead, Shiraz,
Sauvignon Blanc, white merlot, Elderberry Mead, Vanilla Mead
NurseNan is offline
Reply With Quote
Old 12-08-2006, 12:01 AM   #14
Feedback Score: 0 reviews
Join Date: Nov 2006
Location: Upstate NY
Posts: 32

I am having the same problem. I followed a recipe from cornell and they said add 1lb of sugar for every gallon of yeast and one packet of champagne yeast. So i did that about 6 weeks ago. Fermentation was complete in two weeks. Then about four weeks ago I added a pound of raisins, on the advice of my local brew supply store. But it didn't really help, fermentation is done again (sg same for 5 days in a row). This is like drinking vodka straight, that is what it tastes like to me. I would really like to create a sweet hard sparkling cider, is there any chance I can save this? Or should I just give this one over to the compost pile?
Ellie-ut is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Noob cider help... How long do you generally ferment Cider? unclejimbay Cider Forum 9 01-27-2012 09:20 PM
What is Cider, as opposed to Wine?/Quince Cider critique petes Cider Forum 16 08-31-2011 06:17 PM
Cider discussion. Hopping and other cider additions. Ciderguy Cider Forum 1 01-17-2009 05:03 AM
Backsweetening cider with frozen sweet cider benjita Cider Forum 12 01-14-2009 03:11 AM

Forum Jump

Newest Threads