Gaining body and sweetness

[xenamorphin]

Hello

I started a brewbuddy pear cider kit last Tuesday and it seems to be fermenting away well. I did the 32litre option as was my first ever go.

Checking readings it's just over 6% and I intend in bottling for second ferment/carbonation on Saturday.

I have a few questions if anyone can help?

1. On tasting the tester I noticed its a bit thin, would adding black tea at this point help?

2. It's dryer than I want- rather than add Splenda to each individual bottle could I not add the lot to the bin now whilst still fermenting and only add sugar in bottle.

3. I'm going to do a small two gallon turbo cider next which type of yeast should I use? Ale cider or wine?

Thanks


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[csimmons21]

1. You could add malto-dextrin to increase the body. However I'm not sure if it is alright to do this post fermentation; someone else will have I answer that.

2. You could ferment completely dry and then add a tablespoon of white sugar to each bottle. Check carbonation every 3 days until you're happy and either keep quite cold to stop fermentation and carbonation, effectively. Or you could back sweet with sugar, apple juice, or apple juice concentrate.....bottle...and then pasteurize in simmering water.

3. You can use any yeast you want.... I Typically use Nottingham, but have used wine yeast, hefeweizen yeast, cider/mead yeast, and even a souring yeast blend before. Notingham is your best bet however imo.

 

[xenamorphin]

(Always forget something)

4. When bottling up do I put the liquid or sugar in first??


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[xenamorphin]

And thanks csimmons


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[Randzor]

Sugar then liquid

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