Cider not sweet and to dry

[tobrew]

Made a cider with the following
4Gal fresh cider
2 lbs DME boiled in 1 Gal water.
SG 1.064
Used Safale 004
Made 11/07 tested tonight was down to 1.008 but it is very dry and not as sweet as I wanted it to be. Had a nice flavor. any suggestions as to sweeten it up some and do something to take the dryness away? When i'm talking about dry it is like a dry white wine.
any ideas?
Thanks

 

[Fletch78]

Yup. I literally just downed a hydro sample of 1.008 cider fermented with US-05.

A great no-worry backsweetener is Splenda. You don't want to go overboard with it, but used in moderation to add a touch of sweetness back to the cider, it's great.

 

[tobrew]

Do ya have a ratio to go by? Would I put it in the secondary?

 

[Fletch78]

It's 100% personal taste, no ratio to go by. It's not fermentable so it doesn't affect much of the science involved. It's purely your own taste.

 

[jkarp]

If you're kegging (or like flat cider), you can neuter the remaining yeast with potassium sorbate and then sweeten with more juice.

 

[tobrew]

Thanks

 

[donjonson]

is there a real sugar that is not fermentable?

 

[Fletch78]

Some maltose, like cara-fill-in-the-blank, has unfermentable sugars. When used in cider, it's called a "Graff" if you want to search more about it. It significantly affect the flavor of the cider, giving it more of a beer quality.