jrhammonds
Well-Known Member
So, I'm about to make my second cider (last year's is just about all gone). I bottle age AND I want a sweeter cider. So, that eliminates the (a) campden, (b) add sugar to sweeten, (c) force carbonate process.
For last years cider, I pitched a well used ale yeast, then after 48 hours of fermentation, I cold-crashed it--dropping the temp to 32 degrees in my chest freezer. The yeast dropped out and I was able to rack the cider into a secondary leaving much of the yeast slurry behind. The fermentation kicked back up a bit, not much, and I was left with a FG of 20--perfect for my liking.
So, my question is this: what would be the best way to keep the final gravity high? Was I on the right track? Any easier methods out there? Again, .020 seemed perfect, and a year later, and my bottles are perfectly carbonated, with no exploding bottles. Any other suggestions?
For last years cider, I pitched a well used ale yeast, then after 48 hours of fermentation, I cold-crashed it--dropping the temp to 32 degrees in my chest freezer. The yeast dropped out and I was able to rack the cider into a secondary leaving much of the yeast slurry behind. The fermentation kicked back up a bit, not much, and I was left with a FG of 20--perfect for my liking.
So, my question is this: what would be the best way to keep the final gravity high? Was I on the right track? Any easier methods out there? Again, .020 seemed perfect, and a year later, and my bottles are perfectly carbonated, with no exploding bottles. Any other suggestions?