6 replies to this topic

[OhioMurb]

Second batch of cider and need some recommendations...2 gallons of farm fresh cider with some pears and raisins that has been fermenting with Wyeast 4766 for 21 days. Just racked off the fruit sludge and measured gravity at 0.998. I really don't want this to be too thin, so I added another gallon of fresh cider (no pasteurization or treatment of any kind). Gravity is now 1.010.So my question is...should I leave it and then back-sweeten later? Or should I add a campden tablet and crash it in the fridge to keep it at a relatively comfortable 1.010?My guess is, if I leave it, the suspended yeast will eat through the new cider sugars and bring me back to under 1.000 pretty quickly. Then I could sweeten/thicken with honey later.Just wondering if I should stop it now and call it a day.

[Cliff Claven]

Unless you have hit the alcohol tolerance of the yeast, yes the new juice will ferment down.It's up to you if you want to stop the yeast now or later and add sweetener.

[OhioMurb]

A little more specifically...what's my best option if my goal is to add body? Body through fresh cider, or body through honey later?

[passlaku]

How about adding a quarter pound of malto-dextrin powder?

[Deerslyr]

How about adding a quarter pound of malto-dextrin powder?

Either this or lactose.Are you kegging this?

[Mynameisluka]

You know, there is a forum devoted to Wine, Mead, and Cider.Are you going to bottle carb this? If yes, then you need unfermentable sugar added as mentioned. Otherwise, you can add your campden and sorbate to stabilize and they you can keg.

unfermentable?

[Mynameisluka]

ahh...gotcha. i misread your comment.