Just a query

[unknownmale]

Hi folks, thanks for letting me join. I have made a few batches of Turbo cider, and a few from pressed apples and from pears. I wondered what would happen if I added sugar to a recently fermented batch with of course yeast. l question but curious. P.S. all my cider to date seems very dry.

 

[Justwingnit]

It would start fermenting again

 

[Freki]

Adding sugar into a fermented product without yeast = more fermentation, it will wake up the yeast by giving them more food, UNLESS the alcohol content is already at or above the yeast tolerance level.

Adding sugar AND yeast, will ferment more alcohol and create an even dryer taste.

If you're looking for sweetness, add concentrates/non-fermentable sweeteners.

 

[unknownmale]

Adding sugar into a fermented product without yeast = more fermentation, it will wake up the yeast by giving them more food, UNLESS the alcohol content is already at or above the yeast tolerance level.

Adding sugar AND yeast, will ferment more alcohol and create an even dryer taste.

If you're looking for sweetness, add concentrates/non-fermentable sweeteners.

Thank you so much, I was just wondering if I could adjust the dryness, I would only make it worse, Ta.

 

[ebbelwoi]

You've got lots of options there. Do a search for the Pandora's box that is "backsweetening".

 

[Justwingnit]

+++ ebbelwoi