nate317d2
New Member
I'm new to this process. The cider I'm using is pasteurized, no preservatives from a local orchard (Hill's Brothers). Currently I have a 3 gallon and additional 1 gallon that were started on 11/12. I added one camdem tablet per gallon, regrettably I didn't crush them super well so I'm swirling the cider regularly. Should I wait 48 hours to pitch the yeast or will 24 be adequate? My second question is when is it best to add spice? Would it be best to add it when I put in my starter yeast culture? I want to put in cinnamon, maybe some cloves or nutmeg. How much spice is appropriate per gallon? I have cinnamon sticks, ground cinnamon, nutmeg, and cloves. Also what about adding some molasses or honey to the primary fermentation? I'm guessing that will just make it higher alcohol level?
I think I'm going to bottle as the primary fermentation is winding down. I'm planning filling one soda bottle as an indicator of pressure so I know when to cold crash the rest of the batch. Does the almost exhausted method yield a super dry cider? I don't mind dry so much, but I am also making the cider for some friends who would prefer a bit sweeter cider. Also, after cold crashing for a couple days is it safe to take the cider out and store it in a cool place for aging or will ferment more and explode the bottles? Any advice is much appreciated!
I think I'm going to bottle as the primary fermentation is winding down. I'm planning filling one soda bottle as an indicator of pressure so I know when to cold crash the rest of the batch. Does the almost exhausted method yield a super dry cider? I don't mind dry so much, but I am also making the cider for some friends who would prefer a bit sweeter cider. Also, after cold crashing for a couple days is it safe to take the cider out and store it in a cool place for aging or will ferment more and explode the bottles? Any advice is much appreciated!