TOPIC:

Can you apply the Speise/Gyle method successfully to prime a cider batch?

Cider is not like a beer!

Beer finishes out as a drinkable flat drink that just needs to be carbed up by primming or forced carbonation.

Cider finishes as a pretty undrinkable, dead dry nay acidic flat juice.

If you prime it you just get fizzy dead dry nay acidic juice.

You need to sweeten it up a bit before you carbonate.

Now the problems is you either need to use artificial sweetners (yuk) and then prime OR pasturise, sweeten using sugar or pure AJ bthen force carb.

Making good cider ain't easy or cheap

Im a beer drinker and only thinking of making a batch of cider because theres a crab apple tree in a ditch near my house which looks like it has 4 times as much fruit as it did last year, so im not well up on cider making. But i've read about stopping fermentation with cambden tablets or other preservatives to retain some sweetness from the apples. Has anyone any experience with that method?

Just thinking, that still doesn't solve the carbonation problem tho does it.

Ive a batch conditioning now, I used 'Youngs Cider Yeast With Sweetener', anyone know whats in it?

Has anyone tried it?
Beer/Cider in theory the Gyle/Speise should still work?
Residual yeast attacks newly introduced solution and this activity is the primer?