So I have been reading the forums and I see that bottle conditioning ciders is hit or miss… but I am going to give it a try.
I currently have 2 ciders I am about to bottle: 5 gallons of cherry cider and 6 gallons of oaked regular cider.
They have both been sitting in secondary for over 6 weeks now (maybe more, lost track of time).
My question is this: For the regular cider, I would like to see if I can get a bit caramel flavors into it, so was considering using brown sugar. Any opinions on this? The more I think about it, since I will only be adding approximately 1/3 cup of sugar, I guess it probably will not make any difference, but figured I would ask.