I'm planning on making these for a wedding in September and I could use some ideas, here is what I am thinking.
5 gallons of pasteurized apple cider with ascorbic acid. I think I'm going to add frozen juice concentrate or maybe some honey to reach an O.G. of 1.060 or 1.070.
I think Im going with champagne yeast. I'm planning on using Potassium Sorbate at the end of fermentation and back sweetening with fresh apple juice and kegging. Here's what I'm not really sure of, should I use any yeast nutrient or maybe something to help with fermentation.
Here's the plan right now, re hydrating the champagne yeast with go-ferm. Adding 1/2 teaspoon DAP & 1/4 teaspoon fermaid-K prepitch, then again at 24, 48 & 72hrs. I'm thinking I will ferment at 62-65 for 2 weeks then 68-70 for 2 weeks, then rack to the keg adding 1-2 campden tabs and some Potassium Sorbate. after a couple of days adding some fresh juice to back sweeten.
4 gallons of the same cider with 8 - 10lbs of honey.
Yeast lalvin D47 DAP and fermaid-k added over the first 4 days of fermentation.
18 lbs of honey 4 gallons of water and the same additions as the cyser.
I'm planning on bottling some of each as a wedding gift and serving some on tap at the bachelor party
I will probably edit this as I change my recipe, thanks for any help.