barhoc11
Well-Known Member
Is making cider as easy as it sounds? I have been making beer for a year and cider seems relatively easy compared to that.
Is it as easy as getting apple juice, heating up and dissolving in sugars until you get to desired OG, pitching yeast, let it sit until FG is reached, carb in keg and then enjoy?
My main concern is making sure the FG is in a decent range (between 5.5 and 6%) and it tastes somewhat decent.
That leads me to my final question...
What is backsweetening all about? Is it just to get your final product to taste better after fermentation is done?
Is it as easy as getting apple juice, heating up and dissolving in sugars until you get to desired OG, pitching yeast, let it sit until FG is reached, carb in keg and then enjoy?
My main concern is making sure the FG is in a decent range (between 5.5 and 6%) and it tastes somewhat decent.
That leads me to my final question...
What is backsweetening all about? Is it just to get your final product to taste better after fermentation is done?