MindenMan
Well-Known Member
I will plead ignorance on Commercial Ciders. I've had a couple, and they were not a shining example of what I would make for myself. I am currently drinking a cider I made in May or June. It is very smooth, and a touch too dry for me. One drop of liquid Splenda really rounds it out, w/o making a Mentos/Diet Coke style gusher. I pasteurized them in my dishwasher, when my sample plastic bottle was firm to the touch. I had one blowout, and I still hear what sounds like tiny glass chards running around in the bottom of the dishwasher. If I had a wet vac, I would vacuum it out. My point is, I thought there was enough "extra" sugar to come out a bit sweeter. I will border on sweet next batch, and see if I can get the carbonation and sweetness bith at the levels I want.