Background, I’ve now got about a year of wine making experience and 1 moderately successful beer brewing experience under my belt. I’m getting most of the basics of fermentation, but am far from an expert and this is my first cider experiment.
currently have 3 gallons of cider fermenting in my primary with an original SG of 1.044. Using EC1118 because it’s always been reliable for me when I’ve used it in fruit wine. I’ve never actually had hard cider before, but it seemed like something I’d like to try. I expect I’ll like it bone dry (like I like my wines) but predict my wife will want it at least slightly sweeter. I am going to bottle and I want it carbed, so I will need non fermentable sweetner. I’ve read mentions of various non fermentables but never any input on opinions of which is best. I have read (and would expect) that splenda is a bad choice. Glycerine would be one to consider, but hear it imparts very minimal sweetness. I’ve also heard of xylitol and lactose.
If you have a favorite sweetner, could you tell me and let me know why?