I have searched through this forum, and checked out the stickies, and still want a little bit of clarification on stuff before I start making my first cider. (I want to make a cider soon, as I was just diagnosed with some sort of gluten intolerance, and cannot have beer).
For the sake of these questions, here is a quick synopsis of my setup:
- 6.5gal glass carboys
- 2 5gal corny kegs
1) What is the general consensus of having to "kill" the fermentation process? Is this even required if I let the yeast fully ferment to 1.000? I'm not 100% interested in letting cider sit in a secondary for 6+ months, so maybe I'll have to keg before it fully ferments? If so, can I just rack to a corny keg and put it in the fridge? I don't want to mess with "campden tablets", as I hear that they put a bad taste in there that doesn't go away for awhile.
2) Are pre-fermentation campden tablets required for apple juice that is already pasteurized? or is it only for raw stuff, like straight-from-the-orchard juice/cider? I can't seem to find concise info on this.
3) Why is it that I read so many differences in fermentation times? Is it that some people like to bottle before it fully ferments, or is it that different yeasts work faster? For my first cider, I want to have a slightly quicker brew-to-drink time.
Thanks for any replies!