Dry dry cider... What to do and when?

[omdaddi]

I am a total beginner - mum gave me some Bramleys (cookers?) and we borrowed a press.

I followed some instructions from our local brew shop using soft brown sugar on a whim to raise the OG to 1050 and all was tickety boo until I tested the SG three days later and it was very low, about 1004 (probably too warm where I put it - I'll learn). I suspect that Bramleys are rather tart anyway.

So, I racked it off and put it in the garage and it started to clear immediately. When tested it was drinkable but very very dry. I ponder putting in more sugar but think I need advice at this stage. You could see lovely photos if you like dull blogs but my post looks too spammy to include a link.

I have gone completely mad with this brewing stuff. It is a whole new world. Looks fun. I am learning patience. Thank you for any advice.

 

[oldbloke]

More sugar won't make it sweeter, coz it'll get fermented - it'll make it stronger but still dry.
Unless you kill the yeast with a potassium sorbate+sodium metabisulphite(Campden) mix first, but then it won't carbonate. Ok if you like still cider.
It's easiest really to choose a non-fermentable artificial sweetener and put some of that in, or even simpler - serve over some apple juice.

 

[omdaddi]

Yeah, I figured adding sugar would be a bad idea. My wife turned her nose up at the artificial sweetener idea! I like the mixing with apple juice idea. Thanks. I had pondered killing off the yeast but did think that would make it flat, so maybe I am learning something :lol:

 

[graysalchemy]

Give it a few months to mature preffereably 6 and you will also notice a difference it will still be dry but it will be more mellow. :thumb:

 

[Jonny69]

Just add a bit of sugar when serving - that's what I do.

 

[omdaddi]

Yes, PATIENCE is something I am having to learn, but to be honest it is not my strong point.