Thanks Iael,lael said:Can't. Yeast will eat all the simple sugars. Option 1: use artificial sweeteners. Option 2: back sweeten in the glass / in the keg Option 3: pasteurise after bottling, before FG - be careful and do your research if you choose this one.
pear juice , because of the same sort of sugars as apple juice, will still fermentMutaneer said:From a little reading here, adding some unfermentable sugars to the brew will help up the sweetness.
Pear juice is one such addition.
I have added in 1L of pear juice to my last 20L batch to see how much difference it makes.
Also it seems using yeast "71B" helps in the conversion of any Malic Acid, which can give a thicker mouthfeel and "feel" less dry. I have some of that on order for my next batch.
Also being new to cider brewing, these are questions I've been hunting for answers on myself. Especially as I'm not a fan of adding artificial sweetner at all.
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