Recent content by jleg1986

That would make sense as I have the room I use at 70º... I have always wondered if backsweetening can give the same flavor profile as if I were to force stop at the sugar level I want it to be at?

Hey, I have just started brewing my own Hard cider roughly three weeks ago and have certainly learned some dissapointing lessons but have had success in a great tasting carbinated sweet cider of about 7% ABV... My questions come from my batches inconsistency with everyone else... I hear of...