New answers tagged cider
Don't do it. They are not meant to be heated. You could heat it before hand and put it into an insulated cooler, and that would hold the heat for a long time.
I've used champagne yeast, but I find it dries the cider out too much. To reach an acceptable level of residual sweetness you have to back sweeten. That means either disabling the yeast (potassium sorbate, pasteurization, or cold crashing) and then carbonating and sweetening. Or you could add sweetener to each glass you pour. Either way, it's a PITA. I've ...
I make semi sweet sparkling cider often. After trying a few different types, I find that Danstar Nottingham is the very best. I make mine with table sugar and treetop pasteurized apple juice from Costco. Ferment it out to ~1.010 in primary, bottle (prime with table sugar as you would a pale ale) and then cold crash or pasteurize within about 10 days (when it ...
I'm an inexperienced ciderist and I've been researching this very question for around two months. Many renowned cideries use champagne yeast. The thing to remember here is that champagne yeast is very aggressive and should ferment your must to total dryness (little/no sugar remaining, specific gravity below 1.000) So you may need to back-sweeten to achieve ...
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