thomasgorff
Well-Known Member
I just recently started my first attempt of making a cider. The recipe I used was very simple. 5 gallons of cider, 1/2 gallon of water heated with 1 pound of honey, 5 cinnamon sticks and I pitched champagne yeast into a fermentor. I have left the cider to ferment for about two weeks and the air-lock has finally stopped letting gas out. I have read that in doing this I will have produced a dry, not very sweet cider. I am curious what to do from this point? Should I rack it into my secondary and treat it like beer? ( I do want it to be sparkling). Would I prime it with dextrose like beer and let it condition in the bottles? I have read of horror stories of bottle bombs and other nasty things that I dont want to deal with. Anybody who has had any success with a recipe similar to this please let me know what direction I should go in at this point to once again enjoy another great homebrew! Thanks