moorhead1976
Member
I am looking for some opinions on what I should do now that I have started the fermentation process. I used pasteurized apple juice (4 gallons) and spiced apple cider (1 gallon), none of which had any preservatives listed on the bottles. I did not heat/boil any of the juice. I also added 2 lbs of brown sugar. I am using 1 packet of champagne yeast and I didn't add any yeast nutrients. My hope is that I will end up with a dry cider with a little spice to it.
My thoughts are to rack after primary fermentation is complete and to carbonate in the bottle. I had considered a secondary fermentation process, but I think because I used pasteurized juice my cider won't clear. Am I wrong on this thought? Regarding carbonating in the bottle, anyone have a suggestion on what is the best way to do this?
Once I bottle, how long will it take to carbonate the product? When should I begin to enjoy the fruits of my labor? Finally, do I have any reason to worry my cider will begin to turn to vinegar if it ages too long?
Thanks for any help you can provide!
My thoughts are to rack after primary fermentation is complete and to carbonate in the bottle. I had considered a secondary fermentation process, but I think because I used pasteurized juice my cider won't clear. Am I wrong on this thought? Regarding carbonating in the bottle, anyone have a suggestion on what is the best way to do this?
Once I bottle, how long will it take to carbonate the product? When should I begin to enjoy the fruits of my labor? Finally, do I have any reason to worry my cider will begin to turn to vinegar if it ages too long?
Thanks for any help you can provide!