Hey, I'm new to the forum. I lived in the northwest of France for about a year a few years ago and fell in love with cider. I watched a lot of youtube videos showing how I could make cider. So I decided I would make some cheap cider to practice cider making and homebrewing in general.
I used 1/2 gallon of white house 100% juice, it has no preservatives. I used Lavin D-47 wine yeast.
With the 1/2 gallon, I made two batches to ferment, a larger one and a smaller one. The larger one I used a 2 liter soda bottle that had been sanitized. The smaller batch I used a 20oz soda bottle that was sanitized also.
I was using the 20oz batch as my tester to determine how to continue with the larger one. I poured the juice in and added 2 cups of sugar and about 2oz yeast. I let it ferment for 6 days when it seemed the bubbles had pretty much stopped, the I strained the cider through a coffee filter and put it into the fridge for 2 days.
I tried some of this cider yesterday, it has a very strong alcohol smell and taste! I'm happy about this part. But it also seems to be a bit syrupy. I like sweet wines much better than dry ones, but the sweeteness is quite strong and syrupy a bit. I had to add some water to try to fix this.
Why is the cider syrupy? Did I add too much sugar for the 20oz size? or too little yeast? Does the amount of yeast need to increase for the increase in sugar?
I'm glad the cider/wine is quite strong
, just confused about the syrupy sweetness.