Eh everyone. I started two batches of hard cider about a week and a half ago. One is straight up fresh pressed with a cup of dextrose to help ABV. No yeast, just put an air lock on and went to town. OG 1.058
Second batch was the same only I threw a bag of fresh cranberries in some boiling water to sterilize and pop the skins open and tossed them in. No dextrose, just an airlock and away it went.
Both have stopped fermenting, and unfortunately I let then finish at FG 1.000. One of them I was going to back sweeten and bottle pasturize, the Cran-apple I want still. I have read the 1.000 will be very dry and because I used wild yeast, probably won't taste great. What do I use to stop fermentation and kill the yeast so I can back sweeten it and bottle?
Do I just call it a loss, back sweeten and make it sparkling as well?
Second batch was the same only I threw a bag of fresh cranberries in some boiling water to sterilize and pop the skins open and tossed them in. No dextrose, just an airlock and away it went.
Both have stopped fermenting, and unfortunately I let then finish at FG 1.000. One of them I was going to back sweeten and bottle pasturize, the Cran-apple I want still. I have read the 1.000 will be very dry and because I used wild yeast, probably won't taste great. What do I use to stop fermentation and kill the yeast so I can back sweeten it and bottle?
Do I just call it a loss, back sweeten and make it sparkling as well?