Been reading for quite a while on here now. Got all my equipment and started a 5 gallon batch last night.
4.7 Gallons Mussleman's Apple Cider (Pasteurized, No Preservatives)
1lb Dark Brown Cane Sugar
1 Can Apple Juice Concentrate
Wyeast 4766 Smack Pack
1 Tbsp Yeast Nutrient
FG = 1.059
Temp = 70F
Sanitized with Star San and Everclear. Blow off tube with air lock on the end and filled with Everclear until yeast settles down.
So my questions are...
1) How will I know when fermentation is complete?
2) I have...
So if I want clear cider, what do I add and when? (After fermentation and racking to secondary, during fermentation?)
3) So fermentation is complete, do I kill off the yeast before racking to secondary and if so how long and what temps do I cold crash? If not cold crashing then what should I add and how much?
4)Upon bottling, how is it flat? I would like to avoid bottle bombs and am not sure about having active yeast to carbonate. Not going to keg.
Any other recommendations for what I have going?