well - as an update its all brewed nicely! went to 1 from 1.070 and flavoured with white grape and elderflower in the end.
yes its strong but a sweetenss as well , really quite drinkable in moderation
aye it`ll be fizzy - but the syrup my friend has has 88g of sugar per 100ml - currently if it goes to 1 - then it`ll be weighing in at 10%!
so why stop secondary? want to add some sweetness / flavour back in as I'm using champagne yeast
didn't use 4 bags in the end - used 2 , along with the inbuilt sugar of the tesco value AJ , came in at 1.08 OG. will flavour with some French peach syrup a friend brought over
now to stop secondary fermentation - been advised to use potassium sulphate? is that right?
I was lead to believe lalvin was for high ABV? - btw its just a challenge by a work mate - blow my socks off cider ;) , personally I wouldn't but he said I couldn't do it lol (I usually make beer not cider)
again thank you!
so I need 1/2 kg dextrose to make it approx. 1.050OG for 20 litres
how would I work out potential OG for 4kg of dextrose?
also was thinking of flavouring with elderflower cordial ?
Heya all
Am looking at brewing my first `turbo` cider - plan is for
20 litres of copella apple and elderflower juice (from Tesco - its rather tastey lol)
I also have 5g of Lalvin EC-1118 (is that enough?) and have some dextrose (1kg)
do I need anything else? or just a case of rehydrate...