We wanted to try brew our own Cider... we found this amazing site and read a few post then just decided to dive in. Now we have a couple of questions from the gurus...
First a little run down...
we bought 12 liters of yummy apple juice from the supermarket.
re-hydrated EC-1118 yeast and pitched it.
Unfortunately (foolishly) we did not add any extra sugar and did not take an OG reading.
It fermented slow and steady then after 2 weeks it had cleared so we racked it and topped the headspace with 720ml more juice.
We have left it to bulk age and now want to back-sweeten, bottle and allow to carbonate before pasteurizing.
My questions are:
*How much juice should be added for back-sweetening and allowing further bottle carbonation??? (dont want it very sweet just want to take the dry 'edge' off if that makes sense, also hope this will give it a little more flavour as the champ yeast seems to have left it a little bland)
*Is there any way for us to determine the ABV without an OG??? We did take a hydrometer reading but because we are such amateurs we took it after we had pitched the yeast... even then it was very low 1.042
any guidance is much appreciated