AWKBrewing13
Well-Known Member
I have had a whole foods pasteurized cider that I pitched nottingham yeast into and racked it after one week and now in secondary for two weeks.
I tried it and it wasnt bad but a little dry. I think I was lucky that it wasnt vinegary. I think from now on I will use typical motts or indian summer apple juice to get better clarity.
BUT I would like something with a touch of sweetness. Woodchuck is too sweet for me. Something in between is good. But I would like to not use Sodium Metabisulfite.
How can I sweeten without adding Sodium metabisulfite and still create carbonation?
Sorry Im still so new at this I think I need a better understanding of the basics.
I tried it and it wasnt bad but a little dry. I think I was lucky that it wasnt vinegary. I think from now on I will use typical motts or indian summer apple juice to get better clarity.
BUT I would like something with a touch of sweetness. Woodchuck is too sweet for me. Something in between is good. But I would like to not use Sodium Metabisulfite.
How can I sweeten without adding Sodium metabisulfite and still create carbonation?
Sorry Im still so new at this I think I need a better understanding of the basics.