MmmmCider
Member
So I’m new to cider brewing, basically brewing entirely. I’ve made one pomegranate mead/jet fuel and then tried a pineapple cider that turned out amazingly. Got hooked on cider making immediately and now I’m just focusing and playing with that.
I currently have 3 batches going right now, a peach cider, a standard apple, and then I am recreating the pineapple cider the exact same way except I wanted to try a different yeast to lower the ABV a little and kinda just to experiment a little. This one has D47. Anyways, I noticed activity stopped about a day after I had a pretty good size overflow/foam-over around day 4, I got worried that the overflow caused a lot of the yeast to come out. I tossed a little bit of yeast back into it. Then the wise idea to check gravity kicked in and it’s bone dry (I’m talking 0.096). Now the **** part is my first successful batch I did with only and ending gravity reading so it’s hard to compare the two. My question is, did I screw it all up with the extra yeast and is backsweeting/carbing going to a pain, or can I move forward as before? Once it’s dry I like to backsweeten with erythritol and then prime with juice concentrate. Any advice for the newbie is greatly appreciated! Thank you much!
I currently have 3 batches going right now, a peach cider, a standard apple, and then I am recreating the pineapple cider the exact same way except I wanted to try a different yeast to lower the ABV a little and kinda just to experiment a little. This one has D47. Anyways, I noticed activity stopped about a day after I had a pretty good size overflow/foam-over around day 4, I got worried that the overflow caused a lot of the yeast to come out. I tossed a little bit of yeast back into it. Then the wise idea to check gravity kicked in and it’s bone dry (I’m talking 0.096). Now the **** part is my first successful batch I did with only and ending gravity reading so it’s hard to compare the two. My question is, did I screw it all up with the extra yeast and is backsweeting/carbing going to a pain, or can I move forward as before? Once it’s dry I like to backsweeten with erythritol and then prime with juice concentrate. Any advice for the newbie is greatly appreciated! Thank you much!