Originally Posted by LexxTalon
New guy here... been reading this forum anonymously for weeks though...
Got a batch of this fermenting as we speak... used Mott's apple juice, as it is my favorite blend of juice to drink and contains no preservatives... and Nottingham yeast...
Going to start a second batch tonight with a few variations...
add 2 cups of sugar and some yeast nutrient to boost ABV a bit...
Red Star Champagne Yeast (it's what I have on hand, and will also boost ABV)
This will ferment very dry... which I personally prefer... but was going to use cane sugar to prime and add some xylitol to sweeten a bit (so my wife will drink it)... but I think I'm going to prime with high quality apple juice as you've suggested. As a novice, I suppose that was too obvious to think of myself.
My goal is obviously to create a stronger cider that is pleasant to drink, so that my wife and our friends will also enjoy it.
Also... will a simple recipe like this require any type of yeast stoppage? Or can I just bottle it and keep it or give it without worry?
No not really,I normally let it ferment till it stops, it turns out pretty dry. I did a couple of batches where i cold crashed it by bringing the temp of the juice down to around 40 degrees over one night. Everything fell out of solution and had no yeast activity.
I did eventully find out i had some potential bottle granades with this recipe, so just be aware that your fermentation is complete before bottleing and double check your math when you add the priming sugar (weather in juice form or as sugar)