I'm brewing off a half batch of Blood Orange Hefe this Saturday and I was thinking about doing a couple of gallons of cider for fun (and to use the rest of my yeast).
I have found a simple recipe I can easily convert down to a smaller quantity but I could also use local organic products making it unique to my city:
5 Gallons unfiltered Organic Apple Cider (from grocery store)
2 lbs local wildflower honey
1 tube White Labs #WLP775 Dry English Cider yeast
5 tsp Fermax yeast nutrient
Brew day directions were very simple: sanitize everything, cider goes directly to the fermentation chamber (though I was debating bringing it to a boil then chilling first for safety concerns), heat the honey in a portioned amount of hot water (2 cups water to 2 lbs honey - 150F recommended), add the fermax, cool a bit, then add to primary. They call to pitch yeast directly on top the primary though I'd probably make a starter. Aerate, then on to fermentation.
Before I accidentally create a hideous batch of apple junk, I thought it would be smart to clarify a couple of things here first.
I was planning on using the leftover Wyeast3068 from my Hefe; because I'm not using the recommended yeast above in the recipe, is this going to drastically change the outcome and flavor?
My main fermentation chambers are currently utilized, I was planning on using a couple of clear glass 1 gallon wine jugs. They are screw tops so I figured a tight twist but not a Hulk twist, would leave enough minimal break in the seal for adequate breathing room during the fermentation process. SO, I make 2 gallons worth, let it ferment in the screw top jugs for 2 weeks, then rack over to secondary jugs for a single week to help clear the cider out a bit, then rack to the bottling bucket, cap them off, and let them go basement bound for a couple months.
Am I destine to make 23pack of apple gunk or do you think I will end up with a fairly nice cider by spring?