I have been brewing beer for about a year, mostly all mini mashes.
I have a 6 gallon secondary carboy that I have not been using. I thinking of doing a cider sticking it the carboy and putting it in a closet I don't use very often. I'm don not want to try anything fancy or complicated for my first batch. Also know that I'm lazy and cheap.
I have read that many use Nottingham as their yeast for cider. I have a batch of porter finishing up. I was planing on buying some bulk frozen apple juice from sam's club and pitching apple juice directly onto the yeast cake ( something I've read about others doing). Then after a month transferring to the secondary and let it sit for a year or so.
Questions:
1. Nottingham needs below 70 temps but my closet will probable stay around 72-75, should I just go with a different yeast?
2. If Notty will work should I remove some of the yeast cake before I pitch?
3. Is the one transfer enough? Should I plan on a third? I could manage that in between beer batches.
I have a 6 gallon secondary carboy that I have not been using. I thinking of doing a cider sticking it the carboy and putting it in a closet I don't use very often. I'm don not want to try anything fancy or complicated for my first batch. Also know that I'm lazy and cheap.
I have read that many use Nottingham as their yeast for cider. I have a batch of porter finishing up. I was planing on buying some bulk frozen apple juice from sam's club and pitching apple juice directly onto the yeast cake ( something I've read about others doing). Then after a month transferring to the secondary and let it sit for a year or so.
Questions:
1. Nottingham needs below 70 temps but my closet will probable stay around 72-75, should I just go with a different yeast?
2. If Notty will work should I remove some of the yeast cake before I pitch?
3. Is the one transfer enough? Should I plan on a third? I could manage that in between beer batches.