Chaos_Being
Well-Known Member
I'm on my 2nd week of my caramel cider 2.0, and I'm thinking that this time, I'm not going to bother trying to forcibly make a sweet/flavorful cider that is also naturally carbonated...I'm just going to kill off the yeast, sweeten to my liking with concentrate/real sugar (I don't like the taste of splenda in cider, and my wife is lactose intolerant,) and just make a still cider.
However, I've never done this before. I know of campden, and sulfites. I'm pretty sure some sort of sulfite is what I need to do this, but i'm not sure if I need campden as well. I'm also unsure of how much I need to use for 5 gallons, and how long I should let the cider ferment before stopping the yeast (I took a measurement at 1 week in, and it was at 1.010 and fairly sour/tart...but tasted good with a little sweetener.)
The recipe was 5 gallons of Mott's apple juice, 1.5lb of Crystal 60 steeped in 1 gallon of juice, and 1lb of amber dme that had been boiled for over an hour down into a carmelized syrup. I'm using S-04 yeast.
Thanks!
However, I've never done this before. I know of campden, and sulfites. I'm pretty sure some sort of sulfite is what I need to do this, but i'm not sure if I need campden as well. I'm also unsure of how much I need to use for 5 gallons, and how long I should let the cider ferment before stopping the yeast (I took a measurement at 1 week in, and it was at 1.010 and fairly sour/tart...but tasted good with a little sweetener.)
The recipe was 5 gallons of Mott's apple juice, 1.5lb of Crystal 60 steeped in 1 gallon of juice, and 1lb of amber dme that had been boiled for over an hour down into a carmelized syrup. I'm using S-04 yeast.
Thanks!