Firstnten
Well-Known Member
Finally found a site with good info. I'm a big time noob and love all of the info I've gotten from you guys already. I made my first batch of hard cider and am down to my last four bottles.
Here was the recipe I used:
Five gallons of fresh pressed cider from a local orchard.
I took three gallons heated it and added 4lb's of light brown sugar.
Then added all five gallons to a 6 gallon bucket with air lock and pitched white labs champagne yeast when the liquid was at 70F.
Four weeks later I sampled it and thought it was pretty harsh I had never heard the terms lees or racking.
I came across a post on another site that recommended throwing in one table spoon of splenda per gallon. (this was within 24hours of sampling) I then added the splenda and bottled. I let the bottles clear (somewhat) and boy what a difference I have no Idea what the ABV is but it's gotta be up there and the taste is smooth and sweet. I'm going to make a few more batches next bath I'm going to try white labs mead yeast.
I have a few questions. I found red star yeast at a much cheaper price. It is because you have to active it or is the quality that much less? Also I want to try the jucie concentrate way that has been discussed here being there is a gallon volume difference in the bucket would I still have to leave it open to the air before closing with the airlock?
Thanks in advanced I looked long and hard before I ran into this site and I'm here to stay...
Here was the recipe I used:
Five gallons of fresh pressed cider from a local orchard.
I took three gallons heated it and added 4lb's of light brown sugar.
Then added all five gallons to a 6 gallon bucket with air lock and pitched white labs champagne yeast when the liquid was at 70F.
Four weeks later I sampled it and thought it was pretty harsh I had never heard the terms lees or racking.
I came across a post on another site that recommended throwing in one table spoon of splenda per gallon. (this was within 24hours of sampling) I then added the splenda and bottled. I let the bottles clear (somewhat) and boy what a difference I have no Idea what the ABV is but it's gotta be up there and the taste is smooth and sweet. I'm going to make a few more batches next bath I'm going to try white labs mead yeast.
I have a few questions. I found red star yeast at a much cheaper price. It is because you have to active it or is the quality that much less? Also I want to try the jucie concentrate way that has been discussed here being there is a gallon volume difference in the bucket would I still have to leave it open to the air before closing with the airlock?
Thanks in advanced I looked long and hard before I ran into this site and I'm here to stay...