Nukinfuts, thanks for posting this. I used this as a basis for my first cider (coming from making beer). I "modified" it (most likely for worse) in the following ways:
- 5 gallons of 100% Apple Juice (UV Pasteurized, NO preservatives, filtered - Safeway generic brand)
- 4 Cinnamon Sticks
- 1Lbs dark Brown Sugar
- 1Lbs Light DME
- 4 tsp Nutmeg
- 2 packets of champagne Yeast (Red Star)
Fermentation started within 8 hours. Steady activity. Smells like crisp apples, low amounts of krausen. Fermenting it in the mid-to-high 60F's.
My hopes is that the DME and sugar will give the filtered juice/champagne yeast more body, so it doesn't turn out like a dry wine.
In beer making, secondary fermentation isn't really needed - why is it used so often in cider. Is it because of yeast control?