Yesterday my plan for cider morphed into Cyser by the time I left work. I have some newbie questions if anyone wants to help?
Here's what I made:
1 1/2 Gallons Pasteurized Farm Cider
1/2 Gallon Pasteurized Cider and Cherry Juice Blend
2.5 Pounds of Honey in 2 liters of water
OG 1066
I pitched champagne yeast, because that's all that I'd heard of for cider or mead. Now I'm concerned that it might become too dry.
What should I do in that case?
At some point could I add stabilizer and some apple juice concentrate to sweeten it up?
TIA
Here's what I made:
1 1/2 Gallons Pasteurized Farm Cider
1/2 Gallon Pasteurized Cider and Cherry Juice Blend
2.5 Pounds of Honey in 2 liters of water
OG 1066
I pitched champagne yeast, because that's all that I'd heard of for cider or mead. Now I'm concerned that it might become too dry.
What should I do in that case?
At some point could I add stabilizer and some apple juice concentrate to sweeten it up?
TIA