Dougan
Well-Known Member
Hey, fermenting my own hard cider, simple and dirty- 5 gallons store-bought cider, 2lb brown sugar, champagne yeast.
It's pretty much done fermenting now. It's dry, as expected, and I'd like to sweeten it up. I got some potassium sorbate stabilizer from the local home brew shop.
Gravity
-------
8/29 1.056 (OG)
9/1 1.014
9/3 1.004
At what point should I add the stabilizer? Do I add it near bottling time or do I do it earlier so it can have time to stabilize?
Also, for a 5-gallon batch, how much of the stabilizer do I put in (I have an ounce)?
If anybody has tried to sweeten cider, a sugar qty estimate would be appreciated as well, though I'm sure I can find that one out by myself if need be.
Thanks in advance,
Scott
It's pretty much done fermenting now. It's dry, as expected, and I'd like to sweeten it up. I got some potassium sorbate stabilizer from the local home brew shop.
Gravity
-------
8/29 1.056 (OG)
9/1 1.014
9/3 1.004
At what point should I add the stabilizer? Do I add it near bottling time or do I do it earlier so it can have time to stabilize?
Also, for a 5-gallon batch, how much of the stabilizer do I put in (I have an ounce)?
If anybody has tried to sweeten cider, a sugar qty estimate would be appreciated as well, though I'm sure I can find that one out by myself if need be.
Thanks in advance,
Scott