Hey everybody,
I am new here but have read alot tho
I just made a hard cider, added sugar untill 9.2% alcohol was reached.
Over the weeks the cider became nice and clear, tasted well
Then i started to bottle all of this precious gold and added 2tsp of dextrose to each bottle hoping for further fermentation on the bottle. I asked some questions to some dutch brewers if everything i did was ok and they told me that a clear cider will hardly go back to fermentation and thus have to add champagneyeast for further fermenation. Can anyone help me out here if thats the right thing to do, or should i be fine they way it is now?
I asked this question here because there is much more pple on this forums
Greetings from belgium!
I am new here but have read alot tho
I just made a hard cider, added sugar untill 9.2% alcohol was reached.
Over the weeks the cider became nice and clear, tasted well
Then i started to bottle all of this precious gold and added 2tsp of dextrose to each bottle hoping for further fermentation on the bottle. I asked some questions to some dutch brewers if everything i did was ok and they told me that a clear cider will hardly go back to fermentation and thus have to add champagneyeast for further fermenation. Can anyone help me out here if thats the right thing to do, or should i be fine they way it is now?
I asked this question here because there is much more pple on this forums
Greetings from belgium!