At the first of June, I started a 5g batch of apple cider using Red Star Cote Des Blancs yeast. It's in secondary now waiting to clear. Once it's clear I plan on dosing with potassium sorbate and campden tablets then backsweetening.
I know many people use juice concentrate, honey, brown sugar, crushed fruit, etc etc to backsweeten. I am thinking about doing 5 1g jug experiments as follows:
No additional sweeteners
Apple juice concentrate
Raspberry simple syrup
Blueberry simple syrup
Cherry simple syrup
Has anyone ever tried the simple syrup method? If so, please share your findings. General comments are welcome as well.
Thanks
I know many people use juice concentrate, honey, brown sugar, crushed fruit, etc etc to backsweeten. I am thinking about doing 5 1g jug experiments as follows:
No additional sweeteners
Apple juice concentrate
Raspberry simple syrup
Blueberry simple syrup
Cherry simple syrup
Has anyone ever tried the simple syrup method? If so, please share your findings. General comments are welcome as well.
Thanks