I've done the basic recipe several times with various ok to great results. I think the tea will give it a more tannin body which I like. I am just wondering about the secondary. And you say it might go below 1.000? How do I know when it's done? In the past I have left the cider too long and it...
I have 5 gal glass carboy bubbling with Murray's Pasteurized Virgina Apple Cider pitched with White Labs 775 "English Cider Yeast." It has been going strong for 8 days. I have since added some raisins and am about to throw in a cup of strong black tea.
I am not sure what my plan is for it...
Well, I mean the cider I have now is both sweet and carbonated in the primary. If I dose it with rum and CAREFULLY bottle it, it should retain that carbonation..... is my idea.
Has anyone heard of stopping a fermentation with rum or other liquor? This is an idea... and probably a bad one. Might taste awful >;(
But the idea being that the rise in alcohol level will kill off the yeast but still might preserve the carbonation level desired.
Is this true? Has anyone...