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  1. Tadeusz Leliwa

    Low vs High alc tollerant yeast?

    Dear all, Sorry, newbie here. I slowly planning out to make a melomel/cyser that I want to make sweet and sparkly. I am thinking about something Safale US-05 or Lalvin 71B, as opposed to Tokay that I usually use (or Jack Mangrove M02) and aiming at 10-12% abv. Now, I know that I will have to...
  2. Tadeusz Leliwa

    Sweet and Sparkly Melomel - advice needed

    Dear all, I want to make a sweetish melomel that is sparkly and not too strong (i.e. not 18%). I obviously cannot really on any backsweetening here. Now there seems to be a couple ways to go about this. One is to add less honey to the mix, use yeast with high alcohol tolerance, bottle it of...
  3. Johan

    Anyone have experience/success bottle conditioning Mead for carbonation?

    I'm new to mead but have been making sparkling hard cider for some time now. I bottle condition my cider to get a nice champagne-like carbonation. Can I use the same method for mead?
  4. B

    1st Cider Attempt

    This is my first time making cider. I got 6 gal of orchard-fresh cider and let sit since October. I just moved to a secondary to let sit for a bit longer (after 3 months). I added some sugar and it fizzed all over. Now the cider is completely still (three days later). Can I still make this...
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