Backstory: I've done 6 or 7 batches of homebrew beer, with relative success.
I'm getting married in just under 6 months. I plan on having homebrew at my rehearsal, as well as in the welcome bags at the hotel (probably wax dipped, to appease the pinterest-heavy SWMBO).
I thought it might be good to have cider available for those who aren't beer drinkers.
I've spent most of the morning reading up, and settled on the KISS recipe, but wanted to make sure I understand the process correct, as a whole, before I go willy nilly.
1. Stir plate 400ml of juice, 100 grams of sugar for 15 minutes, add nottingham, another 30, then let sit for a few hours.
2. Buy a bunch of juice, without preservatives. Overall, it doesn't appear to matter what brand, as long as it doesn't have preservatives (Sorbates). Mott's is likely the most widely available.
3. Dump juice and some sugar into carboy to get to ~1.080. Dextrose vs table sugar? Does it matter? Table sugar's obviously cheaper....
4. Add the starter, airlock, put someplace ~65-68 for about a week.
5. When the gravity hit 1.040, add some malic acid, probably less than the recipe calls for, at least for my first time. Bottle it, with one coke bottle to help check carb level without having to waste bottles of hooch until i'm close.
6. After about a week, it should be carbed, stove pasteurize based on the thread here, which will kill the yeast to prevent bottle bombs.
7. Let sit for ????????? before enjoying?
Am i missing anything here? It seems really, really simple, and really really hard to fudge up...
The other thing, I have a 5 gallon better bottle available right now, but I'm used to beer where you need ~1 gallon headspace for krazy krausen activity. How much volume should I put into a 5 gallon BB to avoid overflow?
Thanks
I'm getting married in just under 6 months. I plan on having homebrew at my rehearsal, as well as in the welcome bags at the hotel (probably wax dipped, to appease the pinterest-heavy SWMBO).
I thought it might be good to have cider available for those who aren't beer drinkers.
I've spent most of the morning reading up, and settled on the KISS recipe, but wanted to make sure I understand the process correct, as a whole, before I go willy nilly.
1. Stir plate 400ml of juice, 100 grams of sugar for 15 minutes, add nottingham, another 30, then let sit for a few hours.
2. Buy a bunch of juice, without preservatives. Overall, it doesn't appear to matter what brand, as long as it doesn't have preservatives (Sorbates). Mott's is likely the most widely available.
3. Dump juice and some sugar into carboy to get to ~1.080. Dextrose vs table sugar? Does it matter? Table sugar's obviously cheaper....
4. Add the starter, airlock, put someplace ~65-68 for about a week.
5. When the gravity hit 1.040, add some malic acid, probably less than the recipe calls for, at least for my first time. Bottle it, with one coke bottle to help check carb level without having to waste bottles of hooch until i'm close.
6. After about a week, it should be carbed, stove pasteurize based on the thread here, which will kill the yeast to prevent bottle bombs.
7. Let sit for ????????? before enjoying?
Am i missing anything here? It seems really, really simple, and really really hard to fudge up...
The other thing, I have a 5 gallon better bottle available right now, but I'm used to beer where you need ~1 gallon headspace for krazy krausen activity. How much volume should I put into a 5 gallon BB to avoid overflow?
Thanks