Well, back in early November I decided to try my hand at making cider. The goals was somehting similar to Woodchuck Amber (the Wife's new favorite non-beer). I used 5 gollons of fresh cider form the local mill and ppitched a tube of White Labs English Cider yeast. I had a great fermentation and racked it after about three weeks. Its been sititng in the secondary since then.
As stated, I want to shoot for something like Woodchuck (I know its not the best cider, but for a first attempt...it will appease the wifey). My plan was to carbonate using priming sugar (like an ale...as beer brewer, I have plenty lying around) and back sweeten with a non-fermentable like Splenda. The priming sugar for carbing is easy...but how much SPlenda do I use to give the right sweetness? Anybody able to help out on that end?
-Todd
As stated, I want to shoot for something like Woodchuck (I know its not the best cider, but for a first attempt...it will appease the wifey). My plan was to carbonate using priming sugar (like an ale...as beer brewer, I have plenty lying around) and back sweeten with a non-fermentable like Splenda. The priming sugar for carbing is easy...but how much SPlenda do I use to give the right sweetness? Anybody able to help out on that end?
-Todd