We've made maybe eight or ten batches of cider, has mostly come out well, almost always supplement with additional fruit juices. What came out beautifully was four gallons of apple juice and half a gallon of pomegranate juice. ...wow... came out like $20/bottle gourmet cider.
The problem: too alcoholic. The desire: halt fermentation 2/3 to flat dry - less alcohol, semi-sweet. Yes, classic problem
We don't want to ever use any artificial anything or back-sweetening sugar, cloudy/thick cider is fine.
Because we enjoy fruit enhanced ciders, wondering if we can use fruit juice as the mechanism itself to halt fermentation. So, let's say we begin fermentation of four gallons of apple juice, then 2/3s of the way through add half a gallon of lemon juice. Would the citric acid stop fermentation? How about cranberry juice? How about a gallon of either?
What juices that might form a desirable flavor complement with cider might also be capable of halting fermentation? How much would be required?
Thx! -
The problem: too alcoholic. The desire: halt fermentation 2/3 to flat dry - less alcohol, semi-sweet. Yes, classic problem
We don't want to ever use any artificial anything or back-sweetening sugar, cloudy/thick cider is fine.
Because we enjoy fruit enhanced ciders, wondering if we can use fruit juice as the mechanism itself to halt fermentation. So, let's say we begin fermentation of four gallons of apple juice, then 2/3s of the way through add half a gallon of lemon juice. Would the citric acid stop fermentation? How about cranberry juice? How about a gallon of either?
What juices that might form a desirable flavor complement with cider might also be capable of halting fermentation? How much would be required?
Thx! -