jawats
Well-Known Member
All, I made a cider in this way:
I put it in to ferment on Feb. 18. It's slowed almost to nonexistent now, so I tasted a cup. It has beautiful champagne bubbles, but is very weak tasting (watery...maybe?). I had expected something a bit stronger. I have several thoughts at this point. I still plan to let it ferment for another 1.5 - 2 weeks. However, I have considered adding:
1. Some corn sugar to boost ABV.
2. Some maltodextrin to boost mouth feel.
3. Some apple extract (which I got from the brewer) to boost apple flavor.
I will bottle it with the apple juice equivalent of 1 oz. of sugar (probably) per gallon when I am ready to bottle. Any thoughts on the above?
Thanks!
--Jonathan
- 5 gallons apple juice (only preservative was ascorbic acid)
- 2 cups honey
- Red Star Pasteur Champagne Yeast
I put it in to ferment on Feb. 18. It's slowed almost to nonexistent now, so I tasted a cup. It has beautiful champagne bubbles, but is very weak tasting (watery...maybe?). I had expected something a bit stronger. I have several thoughts at this point. I still plan to let it ferment for another 1.5 - 2 weeks. However, I have considered adding:
1. Some corn sugar to boost ABV.
2. Some maltodextrin to boost mouth feel.
3. Some apple extract (which I got from the brewer) to boost apple flavor.
I will bottle it with the apple juice equivalent of 1 oz. of sugar (probably) per gallon when I am ready to bottle. Any thoughts on the above?
Thanks!
--Jonathan