darksidedrinker
Member
This is my first go at cider not from a kit, so this is a bit of an experiment. I got a carboy full of fresh pressed, non pasteurized Annapolis Valley cider a couple weeks ago. I eliminated the wild yeast with campden tablets, added champagne yeast, and pectic enzyme to clear it. Bubbled like mad for about 10 days.
So, here are is my question. Is it too late to add brown sugar/honey to the mix? Or should I just continue on and see what happens. I didn't take any readings(foolishly), so I don't know what my numbers are. Any advice appreciated. Thanks
Ps-love the forum
So, here are is my question. Is it too late to add brown sugar/honey to the mix? Or should I just continue on and see what happens. I didn't take any readings(foolishly), so I don't know what my numbers are. Any advice appreciated. Thanks
Ps-love the forum