Selfsufficientish.com

Hi all,
I'm a member of Aussies Living Simply and a link was posted to your Ciderish recipe which I've been following and now have some at the ready to bottle stage. However, the cider is extremely sweet - considerably more so than a sweet cider. In fact it's like an apple flavoured sugar syrup.

As this is the first time I've made this, I don't know whether the sugars will get converted to alcohol in the bottle for the next couple of months, or whether I need to give it a kick to make it ferment more of the sugar BEFORE I bottle it. It stopped bubbling almost a week ago.


I was thinking of pitching a wine yeast in to get it fermenting again.
Any hints, tips, ideas, advice gratefully received.

Too much sugar is hard on yeast. Maybe try a bit more yeast and , if possible a slightly warmer spot. Hate to have it blow up after the caps are on!

Thanks for the reply.

The recipe doesn't actually use any yeast which is why I thought maybe I should give it a kick with a wine yeast. It certainly couldn't need warming up. I'm in Australia and the temperatures have been in the mid to high 20s (celsius) most days with the occasional foray into low 30s since I started the cider.

B

add yeast, and possibly dilute it a bit with some water so not so sweet