freisste
Well-Known Member
So I made an attempt at a cider roughly following the recipe/directions here:
https://www.homebrewtalk.com/forum/threads/5-day-sweet-country-cider.265986/
I've done this before with great results, halting fermentation at maybe 1.030 via dishwasher pasteurization. However, on this attempt I ran out of time, leaving for vacation when the cider was at about 1.035-1.040. I was gone for 9 days, so I couldn't bottle and plan to pasteurize at the desired carbonation level. The cider is now right around 1.000, so considerably dryer than I'd like.
At this point, would you
A. Add sugar to sweeten/prime and effectively follow the directions above but end up with stronger cider?
B. Add cider? Any thoughts on how much?
C. Combination?
D. Other?
Thanks, folks. Love this forum in general, even though I generally lurk on the beginners' brewing section.
https://www.homebrewtalk.com/forum/threads/5-day-sweet-country-cider.265986/
I've done this before with great results, halting fermentation at maybe 1.030 via dishwasher pasteurization. However, on this attempt I ran out of time, leaving for vacation when the cider was at about 1.035-1.040. I was gone for 9 days, so I couldn't bottle and plan to pasteurize at the desired carbonation level. The cider is now right around 1.000, so considerably dryer than I'd like.
At this point, would you
A. Add sugar to sweeten/prime and effectively follow the directions above but end up with stronger cider?
B. Add cider? Any thoughts on how much?
C. Combination?
D. Other?
Thanks, folks. Love this forum in general, even though I generally lurk on the beginners' brewing section.