tgmartin000
Well-Known Member
Hey guys, been brewing a while and tried my hand at some cider this year. Had a few questions on my ferment.
Used nottingham yeast, fermented around 58, at lager pitch rates. Dosed with Fermaid k and DAP.
1. I forgot to add pectic enzyme. Can I add post ferment?
2. There is some leftover sulphur from the ferment. Will this age out?
3. Planning on dosing with potassium sorbate. Fg=1.004, and stable. Will this mess with the sulphur reduction?
4. Best back sweetner? I'm leaning towards apple juice concentrate, then Kegging. What about wine conditioner or juice?
Thanks!
Used nottingham yeast, fermented around 58, at lager pitch rates. Dosed with Fermaid k and DAP.
1. I forgot to add pectic enzyme. Can I add post ferment?
2. There is some leftover sulphur from the ferment. Will this age out?
3. Planning on dosing with potassium sorbate. Fg=1.004, and stable. Will this mess with the sulphur reduction?
4. Best back sweetner? I'm leaning towards apple juice concentrate, then Kegging. What about wine conditioner or juice?
Thanks!