For a five gallon batch is one can of FC with preservatives enough to halt the
fermentation? or would I need more?
I am leaning on using one can of the frozen concentrate for the batch, and
I have K-sorbate if i need more. Just wondering if one can would do the trick.
I would say no since one can will dilute but add a significant amount of sugar. Add some sorbate to play it safe. One can is enough for me to round out five gallons.
Do you guys ever leave it dry? Im about to bottle some cider and I prefer it dry. Will it be too dry?
My wife and others may like it on the sweet side. So I may split the batch and try back sweetening some. Actually maybe I wont since I ahve no way to force carbonate, but maybe a still, sweet cider.
I am also guessing that after three years of aging it may need more yeast?
Do you plan to have it still or carbonated? And to answer your first question I like it on the dry side. Just not sour. If you use frozen concentrate you can achieve a decent Dry Cider that isn’t sour in just a few weeks.
I want it carbonated.
I will be bottling.
If I use the can concentrate, wont it just ferment out when bottle condition?
Yes but its properties are different than juice from fresh apples or pasteurized. For what you have now you’ll need to add something that’ll ferment enough to carbonate the bottles. A can of juice might do the trick and leave a hint of sweetness but remain dry. You could use brown sugar or even honey. Really depends on what it tastes like now. Got a description?
I bottle my ciders the same as beers, with corn sugar and a priming rate chart. It’s dry, but not tongue punishingly dry in any way. I like it that way and it works well.
All my ciders have been pressed apple cider if that makes a difference.
I like it still and dry. For this reason I tend not to backsweeten.
Didnt grab a taste yet. I swore to my self for some weird reason that I wouldn’t taste it til just before I bottle it.
Its been three years, so long that Im actually having trouble doing it.Its like it is gonna be the end of an era.
Ill grab a taste tonight.
I made it with fresh pressed cider from the orchard. One wierd thing is that the day I pitched yeast there was a mix up. I cant remember the circumstances but I used a Belgian ale yeast instead of the planned cider yeast.
Guess Ill kinda know what the results were when I taste.
What Belgian strain did you use and how did it do? I tried to use a Bavarian Hefeweizen yeast last year and it never got started.