I've ordered all of the equipment and I'm 95% sure I know what I'm doing, but I wanted to run through my steps and would like someone to confirm.
Starter Process:
Step #1 - Sanitize everything and then sanitize it again
Step #2 - Rehydrate the yeast per the instructions (using nottingham or 1118, not sure yet)
Step #3 - I'm going to put a good amount of cider in a 1000ml erlenmeyer flask (is there a proper amount of cider for a starter?)
Step #4 - Warm it up over medium heat for about 10 minutes
Step #5 - Let it cool back down to about 70 degrees
Step #6 - Add the rehydrated yeast
Step #7 - Add some DAP
Step #8 - foam stopper the flask and put it on a stir plate for 6-24 hours (that is what I read... seems like a long window)
Preparing the cider:
Step #1 - Sanitize everything and sanitize it again
Step #2 - Take my 5 gals of cider and put it on the stove over medium heat (not a boil) for 45 minutes (take a starting SG reading before heating it up)
Step #3 - Add some campden tablets do the cider
Step #4 - Add calculated amount of sugar/honey to get the SG to around .1050 for a 6.8% alcohol brew
Step #5 - Let it cool back down to about 70 degrees
Step #6 - take another SG reading
Step #7 - add some pectic enzyme
Pitching the yeast:
Step #1 - Add the yeast starter into a carboy
Step #2 - Siphon the cider on top of the yeast
Step #3 - plug the carboy with an airlock
Step #4 - begin the wait.
That's about it for now... A few questions though. Does it matter what kind of sugar I use to boost the SG from a taste perspective? I've got honey, brown sugar, white sugar, and dextrose.
Feel free to criticize and let me know if I should change anything or if something is blatantly wrong. I'll probably rack it to a secondary in about 2 weeks and then let it age awhile before sorbating it, back sweetening, and then kegging/force carbing. Thanks!
Starter Process:
Step #1 - Sanitize everything and then sanitize it again
Step #2 - Rehydrate the yeast per the instructions (using nottingham or 1118, not sure yet)
Step #3 - I'm going to put a good amount of cider in a 1000ml erlenmeyer flask (is there a proper amount of cider for a starter?)
Step #4 - Warm it up over medium heat for about 10 minutes
Step #5 - Let it cool back down to about 70 degrees
Step #6 - Add the rehydrated yeast
Step #7 - Add some DAP
Step #8 - foam stopper the flask and put it on a stir plate for 6-24 hours (that is what I read... seems like a long window)
Preparing the cider:
Step #1 - Sanitize everything and sanitize it again
Step #2 - Take my 5 gals of cider and put it on the stove over medium heat (not a boil) for 45 minutes (take a starting SG reading before heating it up)
Step #3 - Add some campden tablets do the cider
Step #4 - Add calculated amount of sugar/honey to get the SG to around .1050 for a 6.8% alcohol brew
Step #5 - Let it cool back down to about 70 degrees
Step #6 - take another SG reading
Step #7 - add some pectic enzyme
Pitching the yeast:
Step #1 - Add the yeast starter into a carboy
Step #2 - Siphon the cider on top of the yeast
Step #3 - plug the carboy with an airlock
Step #4 - begin the wait.
That's about it for now... A few questions though. Does it matter what kind of sugar I use to boost the SG from a taste perspective? I've got honey, brown sugar, white sugar, and dextrose.
Feel free to criticize and let me know if I should change anything or if something is blatantly wrong. I'll probably rack it to a secondary in about 2 weeks and then let it age awhile before sorbating it, back sweetening, and then kegging/force carbing. Thanks!