Chateau Joe
Snowbelt Fermenter
- Joined
- Jan 21, 2009
- Messages
- 409
- Reaction score
- 11
I'm not sure how far their distribution is but Woodchuck is an amazing commercial hard cider. They are out of Vermont and have been making it long before the cider craze. At $9 a six pack it's fairly expensive. I think with my skills I can make a close duplicate.
So here is my question for those of you who make hard cider. My goal is to make a sweet hard cider with an alcohol content of about 7%. My plan is to add extra corn sugar to my cider and get the brix above my desired alcohol level and have the yeast run it's course till it's done at 7% and the remaining sugar will make it sweet.
What yeast do you recommend to stop at about 7%?
So here is my question for those of you who make hard cider. My goal is to make a sweet hard cider with an alcohol content of about 7%. My plan is to add extra corn sugar to my cider and get the brix above my desired alcohol level and have the yeast run it's course till it's done at 7% and the remaining sugar will make it sweet.
What yeast do you recommend to stop at about 7%?