So.. got the bug to make cider for my dad (who's not getting any younger!) after hearing the stories of my grandfather's barrell in the root cellar of the old farm house. My dad could not remember the recipe but recalls that sugar and raisins definately where added.
So with that bit of info, I headed to the local home brewery supply and after a good bit of discussion and a $90.00 investment I think I am in business..
First Batch: 5 gallons of cider from local farm (pasteurized but no preservatives), 5 lbs cane sugar, 1 lb of raisins, I used D47 yeast packet w/energizer @ 1/2 tsp per gallon. Mixed it up one evening and when I returned home from work, I am getting bubbles out of the air lock every 10 seconds or so.
I've been advised that I should let it work for 2 weeks or so until it stops working and then rack it off to a carboy. From that point I am not sure how to handle.. other than to give it a taste after a few more weeks and see what happens. Does this sound right? I'd hoped to have it for Christmas for my dad. Any ideas or advice on this would be greatly appreciated.
So with that bit of info, I headed to the local home brewery supply and after a good bit of discussion and a $90.00 investment I think I am in business..
First Batch: 5 gallons of cider from local farm (pasteurized but no preservatives), 5 lbs cane sugar, 1 lb of raisins, I used D47 yeast packet w/energizer @ 1/2 tsp per gallon. Mixed it up one evening and when I returned home from work, I am getting bubbles out of the air lock every 10 seconds or so.
I've been advised that I should let it work for 2 weeks or so until it stops working and then rack it off to a carboy. From that point I am not sure how to handle.. other than to give it a taste after a few more weeks and see what happens. Does this sound right? I'd hoped to have it for Christmas for my dad. Any ideas or advice on this would be greatly appreciated.