brando
Active Member
Greetings,
This evening, I'll be embarking on a new journey to create the first Cider of my homebrewing career, based loosely on Edwort's Apfelwein recipe.
1 gallon store-bought, pasteurized pink lady apple juice, no preservatives listed.
1 packet red star montrachet wine yeast
6.4 ounces sugar, half corn sugar, half turbinado (maybe less, don't want rocket fuel)
Questions:
-Should I dissolve the sugar in water before pitching?
-No boil needed on cider, right?
-Can I just cold crash after I reach 1.020 so I don't have a bone dry cider, or do I need to throw the cider in the dishwasher in a growler on rinse to kill the yeast?
-Any other words of wisdom? Your help is greatly appreciated!
This evening, I'll be embarking on a new journey to create the first Cider of my homebrewing career, based loosely on Edwort's Apfelwein recipe.
1 gallon store-bought, pasteurized pink lady apple juice, no preservatives listed.
1 packet red star montrachet wine yeast
6.4 ounces sugar, half corn sugar, half turbinado (maybe less, don't want rocket fuel)
Questions:
-Should I dissolve the sugar in water before pitching?
-No boil needed on cider, right?
-Can I just cold crash after I reach 1.020 so I don't have a bone dry cider, or do I need to throw the cider in the dishwasher in a growler on rinse to kill the yeast?
-Any other words of wisdom? Your help is greatly appreciated!