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we have two basic ways; stop fermentation with potassium sorbate and then add desired sugar and wait for the yeast to die then sweeten (sometimes nine months but a year always works)In the US product definitions an alcohol under eight is a cider with a lower tax. Folks making a fruit cider may also chill the ferment, rack several times to remove required yeast nutrients (kieving). Industrial processes will sterile filter at 0.45 micron after clarification.
we have two basic ways; stop fermentation with potassium sorbate and then add desired sugar and wait for the yeast to die then sweeten (sometimes nine months but a year always works)
In the US product definitions an alcohol under eight is a cider with a lower tax. Folks making a fruit cider may also chill the ferment, rack several times to remove required yeast nutrients (kieving). Industrial processes will sterile filter at 0.45 micron after clarification.
