Richie_asg1
Junior Member
Do all the old traditional cider recipes end up with a dry strong cider? Or were there some that produced a sweet one?
From my very limited experience yeast seems to like sugar so will keep going till either all the sugar is used up, or the alcohol tolerance of the yeast is met. There is talk on here of back sweetening using chemicals developed in the 1940's, or stopping the ferment early - again using chemicals developed around the same time. So does that mean sweet ciders didn't exist before this time?
The other alternative is to either drink it young when not fully fermented, or find a low alcohol tolerance yeast, that will give up leaving some sugars unfermented.
Are there any low alcohol tolerance yeasts out there I can use to make a sweet cider without adding extra chemicals?
From my very limited experience yeast seems to like sugar so will keep going till either all the sugar is used up, or the alcohol tolerance of the yeast is met. There is talk on here of back sweetening using chemicals developed in the 1940's, or stopping the ferment early - again using chemicals developed around the same time. So does that mean sweet ciders didn't exist before this time?
The other alternative is to either drink it young when not fully fermented, or find a low alcohol tolerance yeast, that will give up leaving some sugars unfermented.
Are there any low alcohol tolerance yeasts out there I can use to make a sweet cider without adding extra chemicals?
