Andreas
Active Member
Earlier this week I had a bottle of Samuel Smith's Organic Cider and really enjoyed it. I'd like to make something similar -- sparkling and with an alcohol content around 5%.
Here's my idea for a recipe:
3 gallons of cider (really, cloudy local apple juice)
1 packet of a yeast like Safale 04 or 05.
My questions for the cider experts:
1. What kind of final gravity reading can I expect before bottling? (From what I've read, I expect to bottle after about 4 weeks, right?)
2. I like my cider to be bubby. Should I prime it with the same amount of dextrose (corn sugar) as when I prime beer, or is there another technique suggested for cider?
Thanks,
Andy
Here's my idea for a recipe:
3 gallons of cider (really, cloudy local apple juice)
1 packet of a yeast like Safale 04 or 05.
My questions for the cider experts:
1. What kind of final gravity reading can I expect before bottling? (From what I've read, I expect to bottle after about 4 weeks, right?)
2. I like my cider to be bubby. Should I prime it with the same amount of dextrose (corn sugar) as when I prime beer, or is there another technique suggested for cider?
Thanks,
Andy