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12/15/2005
Cider Update, December 15
It finally came time to bottle the cider. From the previous racking, the cider was now near-sparkling clear. Only a hint of cloudiness remained in the carboys, much higher quality than any previous batches I have brewed up.
The final Gravity came to .998 -- and from a starting gravity of 1.052, for a final alcohol volume of 7.4%!
The next stage was to kill any remaining yeast using 3/4 tsp. of Sorbistat (powdered ascorbic acid -- Vitamin C) per gallon of cider.
After that, all that remained was to sweeten it up a bit, using a can or two of concentrated apple juice. Yes, I know, it may not be glamorous, but it gets the job done nicely, and works just as well as professional sweeteners.
The final product is much like a soft white wine. Slightly dry but very fruity, and incredibly smooth. :)
David
Posted by Dave at 12/15/2005 6:14:45pm
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