I was wanting to make a pretty big cider. 15% if I can. I was gonna go with a 1:2 ratio of something like gala to granny. I want it dry, but do want some sweetness, so I was thinking of just using some crystal 10, maybe a lb or 2 for a 5 gal batch, and letting the yeast go till it can't go lower. this then isnt really a pure cider, but thats fine with me. Anyone have experience or advice for making a cider this big? I was gonna use the lalvin ec 1118, but now that I read that first thread at the top with the guy and his basement full of cider, Im thinking I should just go with nottingham, and give it some extra yeast nutrient.
So I know that the sg will have to be somewhere round 1.115, and finish out 1.000, thatll give me around 15%. So if I use fresh juiced apples that I buy and juice, natural cider has a sg of what? Cause then I'll have to add sugar to get it up there, or flaked rice...hmmm?
Any advice is greatly appreciated...