briewer2

Recipes 

I dont even know if its called brewing. Ive never done cider before, but I figured it was a good idea since I can just use my brewing equipment.
So I have a very good local apple orchard about ten minutes from me. I knew they pressed fresh every tuesday, so I called and had them set aside 5 gallons. The stuff is pasturized (I dont know if by UV or heat) but has no preservatives.
Basically I just loaded 5 gallons in the carboy, added a dose of yeast nutrient, pumped some pure o2 in it, proofed some redstar champagne yeast, dumped that in, and stuck it in the 65 degree ferment fridge. Sound good so far?
I plan in leaving it about ten days primary, two weeks secondary. Then i think im going to cold shock it in a corny keg, add a thing of apple juice concentrate and force carb it.
Sound good to everyone? Is one packet of redstar enough? Thanks for any advice.
-B

Pumbaa

Recipes 

keep an eye on the SG. Champagne yeast will ferment it out very dry. You may also want to extend your time table. Cider is much better with age. Typically I let mine bulk age for a year.

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