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"Ralconte" > wrote in message
> Here's a question for all the cider makers out there. If you've made
> a cider that was low in alcohol and still sweet, I'd like to know the
> name of your yeast.
>

It's not the yeast but rather how much fermentable sugars you have in the
vat for the yeast to consume.
If you add a mixture of fermentable and non fermenatble sugars to the bottle
for carbonation priming you can get a bubbly sweet cider. High fructose corn
syrup is about 4% non fermentable sugars and availble at your grocery store.