devilssoninlaw
Well-Known Member
I've made apple wine before and made a half assed batch of cider a couple years ago. By that I mean after fermentation, I killed the yeast off, sweetened a bit and poured it back into the apple juice containers to be consumed quickly. It was flat but it did the job. 
I'd like this batch to be worth my effort. I used 4 and 1/2 gallons of store bought juice, added 2 cups of sugar to boost the alcohol and it's fermenting away nicely right now.
I'm going to rack into a secondary to clarify it, backsweeten a little and then lighly carbonate it in bottles.
My questions are this:
Most people seem to like Xylitol so I'm leaning that way, but do you have a better option?
Do you have any additives that really went well with your cider?
How much corn sugar to prime 4 1/2 gallons (or better priming options)?
Thanks for any feed back!!
I'd like this batch to be worth my effort. I used 4 and 1/2 gallons of store bought juice, added 2 cups of sugar to boost the alcohol and it's fermenting away nicely right now.
I'm going to rack into a secondary to clarify it, backsweeten a little and then lighly carbonate it in bottles.
My questions are this:
Most people seem to like Xylitol so I'm leaning that way, but do you have a better option?
Do you have any additives that really went well with your cider?
How much corn sugar to prime 4 1/2 gallons (or better priming options)?
Thanks for any feed back!!
