Ok heres the rundown. 5.5 gallons organic apple juice
Dextrose till OG 1.064 Piched Redstar Champeign yeast.
I have 1 (split) madagaskarian vanilla bean soaking in 3/4 cup grey goose for 2 days now.
I will pull the batch off fermentation when the alcohol content is about 6 percent then I debate 2 things, spliting the batch in half and spliting the bean
and vodka mix into 2 seperate batches letting them both cold crash in fermenters for 6 days in the fridge, then take batch 1 and bottle, test carb for 4 days till reached then re chill batch 1 till I want to drink. We will call batch 1 sweet batch.
For batch 2 after 6 days chilling with the vanilla take it out and let it finish fermenting dry, then rack to secondary with vanilla bean still and condition for 4 or more months.
Question 1 Will this work for both and taste great.
Question 2 when I split the batches can I have that much headspace 2.5 gallons air and be ok for taste and finishing the dry fermentation of batch 2?