I gave some cider to friends of mine recently and they immediately rejected it for being too high in alcohol. It was probably around 7%. I know it fermented dry.
They said they are accustomed to want cider that is more around 4% ABV. The problem is that the weakest apple juice I have run across has an SG of around 1.050. That's too much alcohol for them.
Aside from literally watering down the juice the only thing I can think of is to shut down the fermentation before it is finished. Around maybe 1.010-1.020.
How would I accomplish this? I have heard Cotes de Blanc yeast is temperature sensitive. So could I stop fermentation by sticking it in the fridge and then hit it with sulfite and sorbate? Or could I just toss in sulfite and sorbate once it hits the SG I want?
Thanks
They said they are accustomed to want cider that is more around 4% ABV. The problem is that the weakest apple juice I have run across has an SG of around 1.050. That's too much alcohol for them.
Aside from literally watering down the juice the only thing I can think of is to shut down the fermentation before it is finished. Around maybe 1.010-1.020.
How would I accomplish this? I have heard Cotes de Blanc yeast is temperature sensitive. So could I stop fermentation by sticking it in the fridge and then hit it with sulfite and sorbate? Or could I just toss in sulfite and sorbate once it hits the SG I want?
Thanks