So I'm totally new to the brewing world, about to make my first batch of cider, and would HUGELY appreciate the input of any experienced cidermakers regarding my intended recipe, listed below:
1 Gal unfiltered organic flash-pasteurized apple juice(blend)
1 Gal flash-pasteurized macintosh apple juice
0.4 pckt(125ml size) Wyeast Ringwood ale ACTIVATOR pitchable yeast
6oz honey w/comb
0.8oz hazelnut flavor
2tsp vanilla extract
1lb brown sugar(or beet sugar, unsure)
1 cinnamon stick
Intended process:
Boil 0.5 gal macintosh juice with honey, sugar and cinnamon stick. Remove from heat, allow to cool to 70> degrees, add vanilla and hazelnut flavor, stir well, and strain into fermenter. Add remaining juice, yeast, and cinnamon stick, seal, and place in basement.
My intention is to bottle this flat for the most part, possibly adding a small bit of brown sugar, or maple syrup to a portion of it to try a sparkling variant as well. In regards to fermentation periods, racking, etc, I honestly don't know what I'm doing, but my housemate is an experienced beer-brewer, so I'm assuming that between him and these forums I can figure it out!
-However, my housemate recently made some cider that he bottled with a primer, and it exploded when I opened one. Too much priming sugar?
Thanks so much for any advice, I'm sure I need it
-Matt
1 Gal unfiltered organic flash-pasteurized apple juice(blend)
1 Gal flash-pasteurized macintosh apple juice
0.4 pckt(125ml size) Wyeast Ringwood ale ACTIVATOR pitchable yeast
6oz honey w/comb
0.8oz hazelnut flavor
2tsp vanilla extract
1lb brown sugar(or beet sugar, unsure)
1 cinnamon stick
Intended process:
Boil 0.5 gal macintosh juice with honey, sugar and cinnamon stick. Remove from heat, allow to cool to 70> degrees, add vanilla and hazelnut flavor, stir well, and strain into fermenter. Add remaining juice, yeast, and cinnamon stick, seal, and place in basement.
My intention is to bottle this flat for the most part, possibly adding a small bit of brown sugar, or maple syrup to a portion of it to try a sparkling variant as well. In regards to fermentation periods, racking, etc, I honestly don't know what I'm doing, but my housemate is an experienced beer-brewer, so I'm assuming that between him and these forums I can figure it out!
-However, my housemate recently made some cider that he bottled with a primer, and it exploded when I opened one. Too much priming sugar?
Thanks so much for any advice, I'm sure I need it
-Matt