druids_keep
Active Member
- Joined
- Mar 10, 2007
- Messages
- 28
- Reaction score
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i'm working with pasteurized apple cider going for a strong, beerlike sparkling hard apple cider (6-7%alcohol)...
observation: I have come to agree that adding citric acid just seems to make things "right" in the flavor profile - will be adding citric acid in the future
i'm currently using Wyeast 4766 cider yeast "smack packs" (seems to keep more apple taste through fermentation than champagne yeast)...
question one: can i use those "smack packs" on one gallon test batches?
questions two: i notice a some sulphur lingering after the fermentation (i've read this is normal) ... anyone get the same thing? Sweetening and refrigerating definaly help the flavor/nose profile of this issue. Any other ideas on coping with it?
question three: i want to create a sweet sparking cider... i've heard of pasteurizing the beer bottles in the middle of the carbonation to stop it and leave residual sugar - just don't have the means to effectively perform this task ... SO i was thinking of priming as usual and adding splenda to the mix pre priming... any comments on that?
observation: I have come to agree that adding citric acid just seems to make things "right" in the flavor profile - will be adding citric acid in the future
i'm currently using Wyeast 4766 cider yeast "smack packs" (seems to keep more apple taste through fermentation than champagne yeast)...
question one: can i use those "smack packs" on one gallon test batches?
questions two: i notice a some sulphur lingering after the fermentation (i've read this is normal) ... anyone get the same thing? Sweetening and refrigerating definaly help the flavor/nose profile of this issue. Any other ideas on coping with it?
question three: i want to create a sweet sparking cider... i've heard of pasteurizing the beer bottles in the middle of the carbonation to stop it and leave residual sugar - just don't have the means to effectively perform this task ... SO i was thinking of priming as usual and adding splenda to the mix pre priming... any comments on that?