jordnthoms
Member
just started my cider by mashing 40lb apples adding KS2O5 and pectic enzyme.
it was about 4 gallons and IMPOSSIBLE to get a gravity on.
I left behind about 1 gallon of applesauce when I moved from bucket to carboy (wanted to change yeast) and now i have 3 gallons in a 6 gallon carboy. The SG reads 1.040 and it is nowhere near done, but tastes like it is anywhere from 4-6% (the sugar makes that judgement difficult).
anyway, i know the yeast will probably carry to about 1.010 and I was wondering what I could do to keep the flavor if I water it down. The esters are already pretty weak (I boiled some of the apples... whoops) and I taste mostly alcohol and bitter in it.
if i added a 1/2lb oats (after a protein and sac rest, maybe a boil?), 2 gallons of water, and 1lb of brown sugar (already put in 2), might the oat factor give the cider some body to mask the alcohol flavor?
it was about 4 gallons and IMPOSSIBLE to get a gravity on.
I left behind about 1 gallon of applesauce when I moved from bucket to carboy (wanted to change yeast) and now i have 3 gallons in a 6 gallon carboy. The SG reads 1.040 and it is nowhere near done, but tastes like it is anywhere from 4-6% (the sugar makes that judgement difficult).
anyway, i know the yeast will probably carry to about 1.010 and I was wondering what I could do to keep the flavor if I water it down. The esters are already pretty weak (I boiled some of the apples... whoops) and I taste mostly alcohol and bitter in it.
if i added a 1/2lb oats (after a protein and sac rest, maybe a boil?), 2 gallons of water, and 1lb of brown sugar (already put in 2), might the oat factor give the cider some body to mask the alcohol flavor?