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I've finished the first ferment of my cider and it needs back sweetening. No problem if I don't go for a second ferment - I'll just kill the yeast and add sugar to the bottles, but if I want to go for a second ferment and make it sparkling, the yeast will gobble up all the sugar I add. So, how can I make the sparkling sweeter?
Last time I did it I put 1tbsp of sugar in each 1 ltr bottle when bottling up - plastic tonic types.
Bottled up when fermentation had virtually stopped - didn't kill off yeast.
3 months later they opened with some fizz and were noticeably more medium.
You've done well to find enough apples this year ?
Was thinking of doing a small batch with cheapo supermarket apple juice owing to lack of available apples.
i have to use non fermenting sweeteners otherwise as you say yeast gobbles the sugar, or you can stop the fermentation, backsweeten and force carbonation using a keg system
I have heard (but not dared try) that you can back sweeten; give the yeast a few days to carbonate in the bottle then run them through the dishwasher to pasteurise. Could work; or it could be a recipe for exploding bottles later on ... 😉