liquidavalon
Well-Known Member
Well now comes the time when I need to ask the advice of my fellow cider makers for yet another opinion/question.
I have a gallon batch of hard cider fermenting since Sunday , 01/22 with a SG of 1.070. I checked it yesterday and it was 1.050 so it is working quite nicely. My ingredients consisted of: UV pasteurized juice from a local orchard, 1 cup of sugar ( I won't use that next time as my sg was too high IMHO ) and pectic enzyme.
My goal is to make a sweeter cider and maybe stop primary fermentation around 1.030 to 1.020, maybe even lower?? I purchased a can of Oregon Fruit Products Pitted Dark Sweet Cherries in Heavy Syrup, pictured below ( contents Cherries, sugar and water ) and I was wondering...if any of you were in my place: What would you do from here and how would you do it?
I guess I want it to taste like hard apple cider and cherries...not Robitussin cough medicine or cherry Kool-Aide.
Thank you all who are kind enough to throw in your advice and wisdom!!!
I have a gallon batch of hard cider fermenting since Sunday , 01/22 with a SG of 1.070. I checked it yesterday and it was 1.050 so it is working quite nicely. My ingredients consisted of: UV pasteurized juice from a local orchard, 1 cup of sugar ( I won't use that next time as my sg was too high IMHO ) and pectic enzyme.
My goal is to make a sweeter cider and maybe stop primary fermentation around 1.030 to 1.020, maybe even lower?? I purchased a can of Oregon Fruit Products Pitted Dark Sweet Cherries in Heavy Syrup, pictured below ( contents Cherries, sugar and water ) and I was wondering...if any of you were in my place: What would you do from here and how would you do it?
I guess I want it to taste like hard apple cider and cherries...not Robitussin cough medicine or cherry Kool-Aide.
Thank you all who are kind enough to throw in your advice and wisdom!!!