juice priming

[druid]

I am not having much fun/success with the search option, so I will just ask the more informed on this forum instead. If I am making a cider and allow the yeast to run its course, one of the things I have read is that it can be kind of dry. I have read about back sweetening with unfermentable sugar replacements at time of bottling etc...but could you not achieve secondary fermentation and making the cider a bit sweeter by using more of the unfermented juice? Hope I am not embarrassing myself with the question...


cheers

Dave

 

[chewie]

If you add more juice to make the cider sweeter it will ferment out leaving you back where you started only with a slightly higher ABV. There are some cider yeasts which contain added unfermentable sweeteners, they add very little in the way of sweetness if its a medium dry cider you are after. If you like a flat cider you could add stabiliser to the cider to halt its fermentation this won't allow any priming sugar to ferment thereby giving you a sweeter but flat cider, if you want a fizzy sweet cider then you will have to add some sort of unfermentable sweetener along with priming sugar to give you both sweetness and fizz, the only other way would be to force carbonate if you want fizz.