Gagunga
Well-Known Member
- Joined
- Aug 25, 2017
- Messages
- 81
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- 17
Hello!
I just bottled my first batch of cider. It just came out very very dry...
Approx. 2 gallons of cider.
Used 1/2 lb. of sugar to ferment.
Used a packet of dry yeast.
Carboyed for 3.5 weeks.
Bubbled for about 8 days.
Stored in my dark basement at approx. 70 degrees F.
Did not take OG or FG, did not have the hydro at the time.
Did not use any clearing chems (such as pect. enzyme)
I bottled in 2 wire-top growlers, 1 22oz amber bottle, and 3 12oz amber bottles for testing purposes. Only 2 12oz. bottles were conditioned for carbonation test purposes. The rest has no sugar added for bottling.
There is still some small suspended sediment in the cider.
Am I screwed in terms of dryness?
Should I age the cider for more time for better flavor?
Will this drop out the rest of the sediment reducing the dryness?
What should I have done to make a sweeter cider next time?
Your help will be IMMENSELY appreciated. : )
I just bottled my first batch of cider. It just came out very very dry...
Approx. 2 gallons of cider.
Used 1/2 lb. of sugar to ferment.
Used a packet of dry yeast.
Carboyed for 3.5 weeks.
Bubbled for about 8 days.
Stored in my dark basement at approx. 70 degrees F.
Did not take OG or FG, did not have the hydro at the time.
Did not use any clearing chems (such as pect. enzyme)
I bottled in 2 wire-top growlers, 1 22oz amber bottle, and 3 12oz amber bottles for testing purposes. Only 2 12oz. bottles were conditioned for carbonation test purposes. The rest has no sugar added for bottling.
There is still some small suspended sediment in the cider.
Am I screwed in terms of dryness?
Should I age the cider for more time for better flavor?
Will this drop out the rest of the sediment reducing the dryness?
What should I have done to make a sweeter cider next time?
Your help will be IMMENSELY appreciated. : )