Too sweet apple cider wine

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casner

Junior
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I added too much honey to a batch of cider. SG initial of 1.191, Lalvin EC-1118 yeast but it stopped fermenting at 1.070. Plenty of alcohol, but way too sweet to be good. I tried restarting the fermentation with Lalvin K1-V1116, but nothing happened.

I'm thinking of adding orange juice and/or acid blend to balance. Thoughts?
 
Well you're at about 16% alcohol. The second yeast probably didn't start because 16% alcohol is equivalent to a poisonous atmosphere for yeast.

Won't orange juice make it even sweeter? I'm not sure that acid blend will do much to that amount of sweetness.

Can you make more apple cider? If so, ferment it dry and blend the two.

Steve
 
I would make another batch that is fermented dry and blend it with this batch. Or just make a dry mead and blend it.
 
Looks like a consensus on blending. I do have a couple of other batches going from this year. That might be the best bet.
 
I wound up bottling it as is for a dessert wine, after discussing it with my son. He really liked it for sipping, and I think some friends will also.
 
Sounds like a great wine! I like them sweet. 16% ABV...AND it's sweet. Sounds wonderful!


Sent from my iPad using Wine Making
 
would be more then happy to give my opinion on that wine, please send me a few bottles to sample,,,lol:i
 
How did you measure 1.191? WVMJ

I added too much honey to a batch of cider. SG initial of 1.191, Lalvin EC-1118 yeast but it stopped fermenting at 1.070. Plenty of alcohol, but way too sweet to be good. I tried restarting the fermentation with Lalvin K1-V1116, but nothing happened.

I'm thinking of adding orange juice and/or acid blend to balance. Thoughts?
 

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