Please help fix my cider

[bkboiler]

In a pinch, black tea also has tannins, that can be a way to compensate.
xylitol is another popular unfermentable sweetener, but I personally do not use sugar-alcohols since they give me a stomach ache.

 

[James Arnold]

Yeah, in the past I've used champagne yeast, and added lots of sugar and raisins. Took forever to ferment, and was way potent.

This time I wanted it to be more "apple-y", but it didn't work out.
I'll pasteurize (have campden, but have been meaning to try this), and then add sugar and flavor.

Thanks for the help, SWMBO will appreciate it. She likes cider, I like homebrew!

How would you go about bottling and carbonating if you pastaurize then add juice?

 

[Maylar]

How would you go about bottling and carbonating if you pastaurize then add juice?

Once you pasteurize you can't bottle condition (carbonate). The process that does both is add sweetening sugar that also carbonates and pasteurize when it gets fizzy enough.

 

[bernardsmith]

Not entirely clear why if you are making cider you add sugar. Cider has typically the same level of alcohol as a strong beer - about 5-7% ABV. Apple juice has a gravity, normally around about 1.050 - 1.055 (or about 6.5%) . You want to quaff cider by the pint, not the glass. An apple wine might be around 13% ABV. but that is a wine.

 

[freaknumber3]

Also finishing up a gallon of cider made from fresh pressed nice from the store and treetop concentrate. Finished fermenting in under a week using Lavlin k-1116 yeast. Came out very tart and bland. Killed the yeast with sorbate and metabilsulfite. Backsweetened with a whole can of concentrate. It helped but I think tannins and acid are off. This is my first batch of hard cider.

Need to hit the LHBS for supplies first.

Following this post. Good info. Thanx all