marisa_arrr
Member
I have a 5 gal. batch of apelwein that has been fermenting for about 5 weeks now in the primary. I'd say its bubbling once every 2-4 minutes and it has cleared out quite a bit so I'm planning to bottle later this week. I have made cider before with a similar recipe and it was very dry, which I liked. But nonetheless i'm thinking that a little bit of sweetness would be nice, especially because other people aren't used to the dry taste.
I saw from other posts that you can add lactose or splenda. Can I add these w/ the dextrose while I am bottling? I tried to figure it out from other posts but got mixed ideas. If so, would just a couple of ounces do the trick?
Thanks
-marisa
I saw from other posts that you can add lactose or splenda. Can I add these w/ the dextrose while I am bottling? I tried to figure it out from other posts but got mixed ideas. If so, would just a couple of ounces do the trick?
Thanks
-marisa