GlobularDuck
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- Joined
- Aug 19, 2021
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I've been poking around reading articles on cider, I'm trying to make mine just a little sweeter. My current recipe is really simple, it's tart and bone dry which I like, but I thought I'd try to make something sweeter. All it is, is 3 gallons of Simply Apple, one pack of champagne yeast, and then a quart of tart cherry juice as the priming sugar. This time around I used a SafAle S-04 for the yeast thinking the lower attenuation might leave behind more residual sugars. It did not, finished out at 1.000 FG and while tasty, is dry. I've back sweetened mead, but I made that still and it was after I had killed fermentation. Is there a simple way of leaving some residual sugars behind or is back sweetening my only option?