I just picked up a bucket of Cider from the orchard and got it home & checked the O.G. to find it was 1.065. If I let it ferment out dry, it will give me an ABV of close to 9%
. I would like to be closer to 6% or 7%.
Is there any way to reduce the S.G. before I pitch my yeast? Adding water to the cider would lower the S.G.; but would it ruin the whole batch?
The only other option that I can come up with is to closely monitor the S.G. durring the fermentation & cold crash it arround 1.015, keep it cold until it clarifies. Then bottle it & monitor the carbonation level & pasteurize it as soon as the carb level is adequate.
Are there any other options?