Quote:
|
4) cold crashing: fridge or freezer? does it matter? ive read some posts that say to freeze it for a few days and other that say dont let it freeze? does it change the flavor?
|
You don't want to freeze it, however you do want it expose it to really cold temps around 32º The action of the yeast eating sugars will create heat which will make getting the temperature of the liquid down near freezing a challenge.
Quote:
|
5) glass or plastic: regardless ill always go plastic because im cheap but ied like to here what others think. rite now im bottling in 1 gal apple juice bottles but am planing on getting one of those 5 gal sparklets water bottles, any thoughts?
|
I like glass. Plastic can absorb smells and flavors and then impart them in the next batch, not a big deal if you do the same thing over and over but a problem if you have batches with varied ingredients.
Quote:
|
6) nutrient: ive heard some people say you need it for cider, some say that you dont need it for cider, and others say you want to get as much of the nutrient out of the cider because stressed yeast give better flavor and that the nutrient give off flavors to your cider. any thoughts?
|
Nutrient = speed so if you want it to ferment out quickly use nutrient. the desire to make a cider in such a way that it will keeve (which eliminats, most of the natural nutrient), is not to stress the yeast. with less nutrient two things happen first the fermentation slows, the slower it is the less vigorous the co2 is expelled and the less apple flavor is taken with the co2. also second with little to no nutrient the yeast is less likely to brake down the more complicated apple sugars which results in some residual sweetness.
Linear Mode
