slimshady95sox
Member
So im brewing a hard cider which is currently fermenting with d-47 yeast. I want to have some residual sweetness, but that means i need to stop the fermentation, otherwise the yeast will continue to eat until there is no sugar left and it leaves a dry cider, which is good but im going for a sweet one this time. I was planning on, once i see that the fermentation has SLOWED down to a bubble (in the airlock) per 15 seconds, that I would rack it to a secondary, measure with the hydrometer and if i liked the number, i would stop the fermentation by placing the secondary with the cider there in my tub for about 15 minutes at a high enough temperature that will KILL the yeast for it to stop fermenting and leave the cider the way it is. WILL THIS WORK? i ask because it makes complete sense to me but it is rarely mentioned in forums. everyone keeps talking about sulfates and campden tablets and people keep saying those only put them to sleep, plus i do not want any additives in my cider.
PS: I dont want to backsweeten with anything, i find it will affect the original and authentic taste of my completely natural 100% apple cider.
PS: I dont want to backsweeten with anything, i find it will affect the original and authentic taste of my completely natural 100% apple cider.