OK. I have fermented out my cider - FV = 1.000 but now it is dry I want to condition it - and make it sweeter.
Suggestions on how to sweeten the cider then bottle condition it WITHOUT creating bottle bombs.
I have recently re-bottled 2017 cider bombs (opening bottles into a bin to release the pressure in the bottles then immediately re-capping.
This may be difficult to achieve - a sweeter, fizzy cider - but I do NOT have a keg so killing the yeast, adding sugar to sweeten then force carbing is not an option.
I will use a barrel to store some cider as still and put some as still in glass flagons (growlers) but Mrs H prefers the sweet, fizzy kind.
Suggestions please,
You'll need to stop the yeast from continuing to ferment before adding sugar. Add metabisufites and sorbates. Alternatively, you could pasteurize the cider. Otherwise, any sugar you add will be fermented by the live yeast.
A third way: add artificial sweetener.
Fourth way: don't add anything to the cider before bottling, then back-sweeten the cider when you pour. You can use a splash of 7-Up or a little simple syrup.
If you're thinking the pasteurization route, I found these from a quick GIS.
I've never done it myself (I like my ciders dry), but if @Yooper is around maybe she could help.
Post time 2022-11-23 02:59:00
