It's that time again and I was thinking of going a new route this season with my cider. We recently had an Orchard open up that is selling "Cider" by the gallon. The fresh pressed stuff that's not pasteurized. I would like to do a 5 gallon batch for the Mrs, but had a question...
I was looking to ferment 4 gallons of the fresh pressed cider from the Orchard, lightly simmered to kill the "bugs" as normal, then add a back sweetener to up it to the 5 gallons. Here's the question.
Could a 5th gallon of fresh pressed Orchard cider be used as a back sweetener or would it be better (flavor/sweet-wise) to use a concentrate, or even a juice?
It's going right from carboy to keg so I have no issues with pasteurizing, etc. Carb'd just like I would a light ale.
What do ya'll think?
Cheers
I was looking to ferment 4 gallons of the fresh pressed cider from the Orchard, lightly simmered to kill the "bugs" as normal, then add a back sweetener to up it to the 5 gallons. Here's the question.
Could a 5th gallon of fresh pressed Orchard cider be used as a back sweetener or would it be better (flavor/sweet-wise) to use a concentrate, or even a juice?
It's going right from carboy to keg so I have no issues with pasteurizing, etc. Carb'd just like I would a light ale.
What do ya'll think?
Cheers