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sweetness..
Hello again everyone,
I'm on stage 2 of my first cider adventure. We're in the second fermenting pail - hibernating through spring.
When I transferred, I took an SG and a taste. The SG was just below 1.00. The taste was very very dry - almost like champagne. I used a Red Star Cotes de Blanc yeast, whihc I knew would make it drier.
My question is, will the taste change a lot - esp sweetness wise, through the secondary? If not, should I add a touch of something to the secondary to add just a little sweetness/complexity. My hubby (who I'm making this for), likes it pretty dry. I like a little more sweetness, but not a ton. I've read of ppl adding a bid of cider concentrate or berry juice to the secondary...
Opinions?
Thanks!
I think some of the tartness might mellow but its still going to be dry. You can backsweeten with an unfermentable sugar like Splenda, Lactose, or Malto-Dextrine though I think MD can be 12% fermentable.
You could add the concentrate or juice as you suggested, but then you may want to add a campden tab to it to kill off the yeast, or else the new sugars may end up fermenting out. If you plan on carbing it naturaly this won't work because the yeast will be dead. If you don't plan on carbing, or plan on kegging and force carbing then it should work.
Otherwise, I agree with FirePitBrew. I'd try using maybe 1/2-1lb of lactose. Lactose doesn't sweeten very much and it's not fermentable. It should fit the bill. You can sweeten your cider lightly and not kill off the yeast if you want to naturaly carbonate.
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