Originally Posted by steelcitybrew
Back sweeten it to make it less tart. It should have at least mellowed out a bit from a month of aging. Hence why I would backsweeten for sure.
I thought so for sure. When I did a gravity reading 5 weeks ago gravity was 1.025 and in my notes I said it was quite tart, but not overly so. Now it's overly so! Big time.
I mentioned backsweetening with lactose to my wife and she's concerned about getting a creamy or milky taste. Does lactose do that? Can I get a decent sweet flavor using lactose?
I know I could also kill the yeast with k-sorbate (had no clue ziegler's had that in it, glad it still fermented) and then sweeten with sugar or juice. But swmbo wants a carbonated cider and I only have one keg, and that's dedicated for one of my beers. If I use k-sorbate, is force carbing my only option for a non still cider?
Sorry for all the n00b questions, but this is only the second cider we've attempted.