So after running a first test batch through for a few gallons, as a prep to a full 5-gallon batch, I created very dry (almost lambic-like) apple cider, using lalvin. As expected, of course. my next batch will use US-05 and I plan on it being sweeter.
My question is this: Is there a precedent for using straight maltodextrin in cider as either a vehicle for head retention or to add body to what would otherwise be a very light drink? And how would this work? Would boiling the cider be required? thanks much