kenj Posted October 3, 2013 Report Share Posted October 3, 2013 I use a mix of sweet applesand sour (tart) wild crab apples, which have a lot of tannin and for me produce a dry cider. The dryness comes from the high alcohol content, mine usually coming out in the 6 to 7% range. One pint in an evening being enough! I add sugar to the bottle to give a slight fiz, which ferments in the bottle., but leaves a slight deposit in the base. Too much sugar and this will stir up on opening. Cider needs time to mature and should be left for at least 6 months after bottling. Quote Link to comment Share on other sites More sharing options...
dodgy dave Posted October 13, 2013 Report Share Posted October 13, 2013 I made apple cider last year but added sugar Was like rocket fuel I'm waiting for a call to say the blueberrys are ready to pick how much sugar to the pint Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.