harriw
Member
Hey folks!
Great site here! I've been browsing around, and have a few questions: Given the fantastic cider we have here in WNY this time of year to start with, I've been wanting to try my hand at hard cider for quite some time now. Finally got some gear today, and will be picking up some fresh cider tomorrow while apple picking (I believe our orchard UV treats only, no heat pasteurization).
So here's my plan: roughly 5-6 gallons of fresh cider go into my 6-gal. glass carboy, along with 2 lbs. light brown sugar. Swish around to dissolve. Make sure it's all at room temp, and pitch yeast (one packet split into three parts, add 10 minutes apart and let sink on its own).
First question: Can I realistically expect to add the sugar through a funnel, and have it dissolve into 5-6 gal. of cider at room temp by just swishing? I'm hoping I don't have to heat it up to dissolve...
Second question: Should I take the yeast out of the fridge to warm up to room temp before hand, or just pitch it in cold?
Third question: yeast type. I picked up some champagne yeast today (1118). But now I"m thinking I'll grab some ale yeast instead... I'd like to avoid cold crashing so I can add some sugar at bottling to cabonate, but want to keep it sweet too (my only hard cider experience is the "Ciderjack" brand that I can't find anymore, and now woodchuck as its replacement).
Finally - my kit came with "C-Brite" Cleanser (nasty stuff - looks like it contains bleach, a sulfate, and a phosphate as well). How do I use it? Just dilute per instructions, swish the stuff around in the carboy a bit, and rinse? How serious are they about using rubber gloves once it's diluted (don't have any on hand at the moment).
Thanks very much for reading this far for another into another annoying Newbie thread. Please also let me know if you see any glaring holes in this plan. Thanks again!!!!
-Bill
Great site here! I've been browsing around, and have a few questions: Given the fantastic cider we have here in WNY this time of year to start with, I've been wanting to try my hand at hard cider for quite some time now. Finally got some gear today, and will be picking up some fresh cider tomorrow while apple picking (I believe our orchard UV treats only, no heat pasteurization).
So here's my plan: roughly 5-6 gallons of fresh cider go into my 6-gal. glass carboy, along with 2 lbs. light brown sugar. Swish around to dissolve. Make sure it's all at room temp, and pitch yeast (one packet split into three parts, add 10 minutes apart and let sink on its own).
First question: Can I realistically expect to add the sugar through a funnel, and have it dissolve into 5-6 gal. of cider at room temp by just swishing? I'm hoping I don't have to heat it up to dissolve...
Second question: Should I take the yeast out of the fridge to warm up to room temp before hand, or just pitch it in cold?
Third question: yeast type. I picked up some champagne yeast today (1118). But now I"m thinking I'll grab some ale yeast instead... I'd like to avoid cold crashing so I can add some sugar at bottling to cabonate, but want to keep it sweet too (my only hard cider experience is the "Ciderjack" brand that I can't find anymore, and now woodchuck as its replacement).
Finally - my kit came with "C-Brite" Cleanser (nasty stuff - looks like it contains bleach, a sulfate, and a phosphate as well). How do I use it? Just dilute per instructions, swish the stuff around in the carboy a bit, and rinse? How serious are they about using rubber gloves once it's diluted (don't have any on hand at the moment).
Thanks very much for reading this far for another into another annoying Newbie thread. Please also let me know if you see any glaring holes in this plan. Thanks again!!!!
-Bill