Just a simple 1 gal batch of cider that I started today just for the fun of it.
So here's my super easy recipe
2L Pomegranate Juice
1L Black Cherry Juice
1 12oz can Frozen Apple-Cherry concentrate
1/2 tsp Yeast Nutrient
1/2 tsp Yeast Energizer
1/2 tbsp Distillers Yeast
Warm juice and concentrate to around 90°F and add yeast nutrient and energizer. I re hydrated my yeast with a little water at 110°F and 2 tbsp. table sugar. Pitched the yeast and is now in the primary. After a week or two I'll rack to secondary and top up with water to make 1 gallon.
I didnt take a starting gravity on account of my hydrometer being busted into a million pieces. I'm just going to let it ferment out and see what happens. I plan to use honey to back sweeten if I so desire at that point.
The problem I'm having is, I don't know how much bottling sugar to use for carbing or how long to let it carb for.
Any thoughts, suggestions, friendly criticism? I'm ALWAYS open to new ideas and advice.
So here's my super easy recipe
2L Pomegranate Juice
1L Black Cherry Juice
1 12oz can Frozen Apple-Cherry concentrate
1/2 tsp Yeast Nutrient
1/2 tsp Yeast Energizer
1/2 tbsp Distillers Yeast
Warm juice and concentrate to around 90°F and add yeast nutrient and energizer. I re hydrated my yeast with a little water at 110°F and 2 tbsp. table sugar. Pitched the yeast and is now in the primary. After a week or two I'll rack to secondary and top up with water to make 1 gallon.
I didnt take a starting gravity on account of my hydrometer being busted into a million pieces. I'm just going to let it ferment out and see what happens. I plan to use honey to back sweeten if I so desire at that point.
The problem I'm having is, I don't know how much bottling sugar to use for carbing or how long to let it carb for.
Any thoughts, suggestions, friendly criticism? I'm ALWAYS open to new ideas and advice.