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This time of year, a lot of people get into making cider. Oftentimes, after hearing about how dry cider can be, people add sugar to the juice before fermentation in an attempt to sweeten it up. This actually has exactly the opposite effect. Cane sugar, brown sugar, honey, etc. are all pretty much 100% fermentable and will actually dry your cider out even more. Of course, if that's what you want, it's not a bad thing. But to keep more of the apple flavor in your cider, try using just apple juice and a yeast like Wyeast 3184 sweet mead yeast. 3184 is somewhat of an underacheiver and will stop fermentation short of a totally dry cider. It won't be sweet, but it will have a nice dry apple flavor to it that you don't get by adding extra sugars and using wine or champagne yeast.
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|Re: Cider making||Dec 19th 2002, 08:55 pm|
|Sweet yeasts are definitely the way to go. If necessary, adding as much as 10 ounces of lactose to a 5-gallon batch of cider, beer, or mead can sweeten it up a lot. Be careful though, and realize that 0% of lactose is fermentable so what you add now will be there forever. Also wathc out if you are lactose intolerant :)!|
|Comment by: daftpunk||reply to comment|