Wow

[smallkiller]

Fermented a 1.055 cider down all the way and jesus is it dry. Apple notes are strong but it's still got a funky smell and an odd taste to it. Zero sweetness, just apple and cinnamon along with the phenols I'm assuming (the funky tasting culprit)

In what way can I expect this to change over the next 2-3 weeks?

 

[nukinfuts29]

Well, it's not really going to get sweeter because sugar is going to just appear. You can backsweeten it to improve that.

 

[smallkiller]

I want to carbonate this so I need to back sweeten with something that won't produce little bombs. I thought of splenda but that seems sketchy...

 

[stargate_to_Earth]

well it wont carbonate without something the yeast can eat, as for sweetness the yeast will eat any sugar you put in to carbonate it so either a sugar alchol (that zorbital stuff) or an alternative sugar like lactoce is your only option to sweeten if your trying to avoid ones like splenda, although I am really new at this and it seemes to me as long as you pasturize it you can keep the excess sugar. anyways theres a few options