Mad-fish1960
New Member
- Joined
- Mar 3, 2022
- Messages
- 1
- Reaction score
- 0
Hi all, we have successfully made a few years of apple cider with our best results obtained by adding lactose for the initial fermentation. Last year we crushed a few plums with our apples to see if we could introduce some additional flavour, although the result was pleasant, no plum flavour was detected.
This year we would like to add some plum juice after the first ferment, this is where I need help.
Question 1 if I add say 1 litre of frozen plum juice to 4 litres of cider, this will obviously raise the SG and if then bottled will that lead to exploding bottles on the second ferment or should I just leave out the teaspoon of sugar I normally add on bottling, we like a sparkling cider.
Question 2 Should I just let the plum juice ferment out, and then bottle or will I again lose flavour.
Question 3 What is a SG that is safe to bottle.
Any help with this process of adding other juices , when and how would be a huge help, thanks in advance.
This year we would like to add some plum juice after the first ferment, this is where I need help.
Question 1 if I add say 1 litre of frozen plum juice to 4 litres of cider, this will obviously raise the SG and if then bottled will that lead to exploding bottles on the second ferment or should I just leave out the teaspoon of sugar I normally add on bottling, we like a sparkling cider.
Question 2 Should I just let the plum juice ferment out, and then bottle or will I again lose flavour.
Question 3 What is a SG that is safe to bottle.
Any help with this process of adding other juices , when and how would be a huge help, thanks in advance.