steve-in-kville
Member
Here goes, folks. All the questions I have, even after reading through the last two months of topics here on the cider forum. I have some Nottingham yeast on the way as well as some drilled bungs and airlocks (hope they arrive for the weekend). I have access to pasturized cider as well as plenty of canned and bottled apple juice. Plan to make 3 individual gallons my first time around, all with slightly different ingredients from recipes I've gotten here and elsewhere.
So here goes the questions:
1- How much yeast is needed per gallon? I ordered three "packets" and how far will each packet get me?
2- I understand my "primary" ferment is my first run in the carboy of choice. What exactly is meant by a "secondary?"
3- The above being said, I undestand that "priming" my bottles means to add some suger for carbonation. Must all cider be primed when bottled?
4- What containers may be used for bottling? Plastic cider jugs? Mason jars? Used and cleaned wine bottles? Whatever?
5- Some recipes I see calls simply for cider, honey, suger and yeast. Others that get more complicated calls for "acid blends" and pectin enzymes to be added at some point. Why? Am I taking flavor away? Alcohol content? Shelf life?
6- Carboys... why can't plastic be used? I see an issue being made about using glass containers. is there a reason behind this?
7- Last question... I think. What alcohol levels can be obtained with cider? Should I figure about the same level as wines?
Sorry to bore you great folks with this. I hope to get my first batch started in a few days. Thanks in advance for the replies.
So here goes the questions:
1- How much yeast is needed per gallon? I ordered three "packets" and how far will each packet get me?
2- I understand my "primary" ferment is my first run in the carboy of choice. What exactly is meant by a "secondary?"
3- The above being said, I undestand that "priming" my bottles means to add some suger for carbonation. Must all cider be primed when bottled?
4- What containers may be used for bottling? Plastic cider jugs? Mason jars? Used and cleaned wine bottles? Whatever?
5- Some recipes I see calls simply for cider, honey, suger and yeast. Others that get more complicated calls for "acid blends" and pectin enzymes to be added at some point. Why? Am I taking flavor away? Alcohol content? Shelf life?
6- Carboys... why can't plastic be used? I see an issue being made about using glass containers. is there a reason behind this?
7- Last question... I think. What alcohol levels can be obtained with cider? Should I figure about the same level as wines?
Sorry to bore you great folks with this. I hope to get my first batch started in a few days. Thanks in advance for the replies.