poggor
Well-Known Member
- Joined
- 3/5/11
- Messages
- 216
- Reaction score
- 45
hi guys. I made my first cider (50:50 pear and apple juice) and used a champagne yeast (lalvin)
its not bad but it has fermented out way too dry.
how do i get a bit more sweetness into my cider? i don't want a really sweet one, but a bit of sugar remaining. is it just a matter of using a yeast that attentuates less? i don't know how i can back sweeten if i am going to carbonate in the bottle
cheers
g
its not bad but it has fermented out way too dry.
how do i get a bit more sweetness into my cider? i don't want a really sweet one, but a bit of sugar remaining. is it just a matter of using a yeast that attentuates less? i don't know how i can back sweeten if i am going to carbonate in the bottle
cheers
g