Tips on adjusting fermented cider

[GB2014]

Hello, I think it's time to rack my cider and my tasting panel and I think it should end up a bit mellower and sweeter. It's from garden apples. I added sulphites. What would you recommend, add sugar? How much per gallon? Anything else I should add for just a basic, pleasant, slightly dry cider? Thank you!

 

[GB2014]

Actually I have some grape juice concentrate, would that be appropriate? Thanks,

 

[Roddy]

So sulphites have been added to kill the yeast right ?

I'd be inclined to add some apple juice, to keep the appley taste ?

I'd maybe add some to a glass to taste, then multiply up to add to the batch you've made

 

[GB2014]

Yes what I meant was I sulphited the apple juice right after pressing, then added yeast, it's finished fermenting and stood there for a few months and I thought it was ready to rack.

 

[cheapbrew]

I assume as you left it to finish fermentation you are wanting a still cider, so you can either stabilise to make sure no further fermentation and back sweeten with sugar or apple juice as Roddy suggested if your cider isn't apple enough, or your grape juice concentrate.

or, back sweeten without stabilising and put a sample in a pet bottle to see if it starts fermenting again and the bottle gets taut n hard, if it doesn't you can bottle the rest.

 

[GB2014]

Ok I will sulphite again and back sweeten, I have found the figure of 2.75 ounces of sugar per gallon for an increase of 0.005 SG, so I will use that to get back up from 1 to 1.015.