I'm experimenting with small batches of cider at the moment and have just bottled a wine strength highly carbonated "cider" made with only two litres of apple juice per gallon.
The next project is a summer fruits cider made with three litres of juice, a little acid, some sugar and a no added sugar summer fruits squash.
I have the apple juice going strong and will be adding the sugar, acid and tannin today. The plan is to use the squash to provide the backsweetening and summer fruits flavour and to retain as much of that flavour as possible by adding late in the fermentation.
These squashes contain preservatives and that is my only real concern.
Has anybody had problems with the preservatives killing their yeasties once the squash is diluted and will boiling help or is it just so much hokum?
The next project is a summer fruits cider made with three litres of juice, a little acid, some sugar and a no added sugar summer fruits squash.
I have the apple juice going strong and will be adding the sugar, acid and tannin today. The plan is to use the squash to provide the backsweetening and summer fruits flavour and to retain as much of that flavour as possible by adding late in the fermentation.
These squashes contain preservatives and that is my only real concern.
Has anybody had problems with the preservatives killing their yeasties once the squash is diluted and will boiling help or is it just so much hokum?