I was looking for a cider in the 5-6% range.
I didn't add sugar or water.

I did 5 gallons with ale yeast and 5 gallons with champagne yeast.
I plan on blending these.

Any suggestions on a non-fermenting sweetner?


On Mon, 15 Dec 2003 11:35:48 -0500, "Steven T King"
> wrote:

>After mine has fermented out and clarified (I use raw cider and a varying
>amount of honey), I re rack and pitch 1 campden tab per gallon. I keg it age
>mine until the following autumn (typically crack it open the same day I
>prepare the next years batch). I sweeten mine with the same cider that I
>used in the primary ferment - freezing 1/2 gallon is more than enough for a
>5 gal batch. Sometimes I also add some ascorbic acid for tartness if I feel
>it needs it.
>
>I use a mead yeast so it ferments out to around 10% before I reblend the
>following autumn.
>
>stk
>
>
>"Pete" > wrote in message
.. .
>> This fall I pressed my own apples.
>> I ended up with 10 gallons of cider aging in some stainless tanks.
>>
>> I took a taste the other day, it is dry and has a good apple aroma,
>> with some tannin in the mouth.
>>
>> It seems to be what I want, but it fermented dry.
>>
>> What are my options to sweeten and carbonate the cider in bottles.
>>
>> I was thinking some with no sweetening and high carbonation (like
>> champagne)
>> And some that were sweet and slight carbonation like English cider.
>>
>> Can I use something like Splenda to sweeten, and corn sugar or LME for
>> carbonation?
>>
>> Any suggestions.
>>
>