its been a while but I’m back to this forum. I am trying some thing new this year with one of my 5 gallon batches. I should start by telling you that I live in Ottawa and I am fermenting it in the garage and here in Ottawa it is very cool. Temperature in the garage varies from 42 to 56 degrees F throught the day/night. My hope is to slow down the fermentation and maybe keep more of the apple flavor. The batch has started fermenting after a day and a half and I will check the gravity level tomorrow evening. My question is what is the best way to stop the fermentating so that I can keep some on the natural sweetness. I plan to keep this batch as a still cider. The Juice started at 1.056 from a local orchard and I added a little brown sugar just to get it up to 1.060.
I have two other batches going in the basement at around 66 degrees F and I will let them go to .99 as I normally do. These I will add 2 cans of frozen concentrate and bottle ferment.
Thanks for any input that you care to share, this is by far the best resource that I have found to get information from fellow cider fans.