So first off, did not take any gravity readings because I did not take this too seriously as it was apples and pears from my neighbors' yards. But my cider came out nearly too dry to drink.
As instructed by many posts I used a mix of sweet and tart fruit. I cooked it (did not boil, as advised just enough heat to kill off the nasties), used dry champagne yeast starter, last couple of days in secondary I added some gelatin to clarify (worked great). Primary time 1 week, secondary 2 weeks.
Couple of questions, is there any reason to believe as it ages it will be less tart? Secondly, they still have tons of fruit so I may try again, would using a cider yeast instead perhaps make it less tart? (I was thinking about using campden this time and not cooking, by the way). Should I consider adding some honey too?
I tried the pressed apples before cooking it, it was not overly sweet, but certainly palatable. And I don't want a really sweet cider, but this is just a little too dry. Much dryer than all of the commercial ciders that I have liked.
Thanks for the thoughts!
As instructed by many posts I used a mix of sweet and tart fruit. I cooked it (did not boil, as advised just enough heat to kill off the nasties), used dry champagne yeast starter, last couple of days in secondary I added some gelatin to clarify (worked great). Primary time 1 week, secondary 2 weeks.
Couple of questions, is there any reason to believe as it ages it will be less tart? Secondly, they still have tons of fruit so I may try again, would using a cider yeast instead perhaps make it less tart? (I was thinking about using campden this time and not cooking, by the way). Should I consider adding some honey too?
I tried the pressed apples before cooking it, it was not overly sweet, but certainly palatable. And I don't want a really sweet cider, but this is just a little too dry. Much dryer than all of the commercial ciders that I have liked.
Thanks for the thoughts!