Hi All,
I bought a gallon of apple cider from a heritage variety called 'Grenadier' with Apfelwein in mind.
I tested it using my hydrometer (which i'm not very good at!) and the OG looks like 1.15, does this sound about right? It is a very dry juice and quite acidic.
I would like to ferment this to around 13% ABV although higher wouldn't be the end of the world. I have EC-1118 yeast and a couple others but the EC-1118 seems to get a good vote in the thread.
Can anyone guide as to how much sugar I should add to the gallon? I would like this to ferment dry.
Thank you!
I bottled this today! The 'Grenadier' gallon is still HOT but tasty, will need to age in the bottle a while. I also made a gallon with Pink Lady cider at the same time and bottled that today, that is freaking awesome, again won't hurt to age in the bottle but much smoother, just a bit of heat. Not quite sure but don't think the yeast could fully attenuate all the sugar, still slightly sweet, nice though, and strong, I'm having a glass with lunch and may well need a nap after!