nordoe
Well-Known Member
So I am on my third Cider and looking to back sweeten it a bit. I have never done this before. The first time I used ale yeast and did not need to, the second time i used champagne yeast and it really dried it out. this time I am using wine yeast "cote de Blanc". It has been in the primary for a month now, I dont really like using a secondary. The OG was 1.084 and I checked last night and it is at 1.004. Went lower then I thought. I was hoping it would have stopped around 1.02 to 1.01, so now i want to back sweetin it a bit. I was thinking of using thawed frozen concentrate and transfer it to a Keg and let it sit for another month or so before force carbing it. Do you think the concentrate will ferment because I dont want any more alcohol, just sweetness? I dont like adding chemicals to drop out the yeast. what else can i use to sweeten that will not ferment?