So I started homebrewing just after the first of the year with an all extract Irish-style stout. A guy I kinda know has a line on some apple cider from the last apple pressing of the year in Amish country. It seems pretty strange that they're pressing apples in February, but he swears it's going down so I thought it was a good time to try my hand at hard cider.
1.) I was planning on buying 6 gallons of cider (which he drops some sulfite in before he leaves the Amish farm, by law I think) off this guy.
2.) In a gallon of boiling water I was planning to dissolve 2lbs of brown sugar.
3.)I was going to hydrate some ale or cider yeast (I've never made a starter, is that necessary?) and pitch that into the cider after adding the sugar water. I'm trying to make an apple-y, sweet cider as opposed to dry wine type cider hence the ale/cider yeast.
4.) I was planning on leaving it in my primary for a month or two, then transferring it to my 6 gal. carboy for another month or two (and possibly adding some maple syrup for some flavor?) Finally bottling the still cider in wine bottles.
I was hoping to be able to drink it at an annual camp out I go to in July. I know that's a little young, but what the heck. DWHAHB right?
Questions:
1.) Does anybody see an problems with this plan?
2.)Do I have to stir it the first few days until fermentation starts?
3.)How about problems with the amount of brown sugar and/or the addition of maple syrup?
1.) I was planning on buying 6 gallons of cider (which he drops some sulfite in before he leaves the Amish farm, by law I think) off this guy.
2.) In a gallon of boiling water I was planning to dissolve 2lbs of brown sugar.
3.)I was going to hydrate some ale or cider yeast (I've never made a starter, is that necessary?) and pitch that into the cider after adding the sugar water. I'm trying to make an apple-y, sweet cider as opposed to dry wine type cider hence the ale/cider yeast.
4.) I was planning on leaving it in my primary for a month or two, then transferring it to my 6 gal. carboy for another month or two (and possibly adding some maple syrup for some flavor?) Finally bottling the still cider in wine bottles.
I was hoping to be able to drink it at an annual camp out I go to in July. I know that's a little young, but what the heck. DWHAHB right?
Questions:
1.) Does anybody see an problems with this plan?
2.)Do I have to stir it the first few days until fermentation starts?
3.)How about problems with the amount of brown sugar and/or the addition of maple syrup?