Okay... Long story short version.
I made an Apple Pie Cider (first cider since 1984). Apple juice, brown sugar and cinnamon sticks (yes, real cinnamon) and Cote de Blanc yeast. OG was 1.070 and FG is 0.989 for 10.7%. It is nice and crisp and very dry (white white dry). I want to back sweeten it with a bit more of the same juice and more brown sugar. I have never back sweetened before, so what is my best option? I was thinking of heating 2 cups of unfermented juice and 1# of brown sugar to 185F, chilling and adding it to the 4.5 gallons currently cold crashing.
Ideas? Thoughts? Suggestions? I want to make this a little more than a sipping cider and plan on bottling half and carbonating half.
I made an Apple Pie Cider (first cider since 1984). Apple juice, brown sugar and cinnamon sticks (yes, real cinnamon) and Cote de Blanc yeast. OG was 1.070 and FG is 0.989 for 10.7%. It is nice and crisp and very dry (white white dry). I want to back sweeten it with a bit more of the same juice and more brown sugar. I have never back sweetened before, so what is my best option? I was thinking of heating 2 cups of unfermented juice and 1# of brown sugar to 185F, chilling and adding it to the 4.5 gallons currently cold crashing.
Ideas? Thoughts? Suggestions? I want to make this a little more than a sipping cider and plan on bottling half and carbonating half.