Question... Why do you need to add the Potassium Sorbate? Cant you ferment it down to <1.010, add priming sugar, bottle and let it bottle carb/condition for ~3-4 weeks just like beer?
Question... Why do you need to add the Potassium Sorbate? Cant you ferment it down to <1.010, add priming sugar, bottle and let it bottle carb/condition for ~3-4 weeks just like beer?
Just a couple questions about the starter:
Can it be done without a stirplate?
Did you do it right in the original container?
Airlock needed?
This is my first shot at cider, did two batches, one with apple juice and one with a local cider. I am moving them both to secondary tomorrow and have a question. What am I looking for to know when secondary is complete? Is it just clarity or should i be checking gravity?
Thanks
This is my first shot at cider, did two batches, one with apple juice and one with a local cider. I am moving them both to secondary tomorrow and have a question. What am I looking for to know when secondary is complete? Is it just clarity or should i be checking gravity?
I use a secondary simply for clarity. One could just do a longer primary and go directly to keg. I've done that in the past. I mostly do secondaries because I always have a bit of extra yeast that gets moved when I rack.
At bottle time, my FG was 1.001. The cider was fairly tart. Hoping this will be alright after being carb'ed.. I bottle so back sweetening wasn't really an option though I am thinking about trying some non-fermentable sugars.
Any pointers for what to use when bottling while adding sweetness and avoiding the dreaded bottle bomb? Should I look to another thread?
Enter your email address to join: