Cider

[murstein]

A few months back, I filled a carboy with cider and added yeast. It appears that I erred in making the yeast my favorite champagne yeast; as of yesterday afternoon, it's almost flavorless (imagine cidery without any detectable sweetness). [Stats for the brewing geeks: it started out with a specific gravity of 1.058, and is down to 1.000

Comments

[jojomojo]

So the problem is it's bone-dry? I've heard that leaving it for a long period will cause that to mellow, but it's already been in there some months. If you want to avoid the cyser label you could always add sugar instead, no?

I've got the opposite problem; my cider actually turned out sweet-ish when I was aiming for bone dry, and more irritatingly for some reason hasn't really carbonated in the bottle either - it's much flatter than I was aiming for. Still good, though.

[murstein]

Had you added adequate additional sugar for carbonation at bottling time?

[jojomojo]

Added sugar, yes, according to the usual recommendations for beer. Adequate? I guess not, unless the problem was too much of the yeast had died before bottling, or somesuch.

[murstein]

Sounds like you added about as much as I would have. Did the bottles sit someplace about as warm as the carboy had been for fermentation?