HOP-HEAD
Well-Known Member
I'm about to brew my first cider this morning for the little lady. Before I do, I've been reading through the forum and elsewhere on the web and have just a few easy questions to close a few loop holes:
1. I've always added a campden tablet to my tap water before brewing beer. On the cider forums, I continually noticed people referrring to adding campden later in the process... is this to kill the yeast to stop fermentation? If so, why doesn't it kill my yeast when making beer? If not, what is it being added for?
2. How vigorous are cider fermentations? I plan to brew a 4 or 5 gal batch in a 6.5 gal carboy. Should I start right off with a blow-off tube or will an airlock do fine?
3. I have a bunch of Notty dry yeast laying around, so was going to substitute it for the champagne yeast called for in the recipe I have. From what I've read, this sounds like it'll work fine, and if anything just result in a less dry finish.... Thoughts?
1. I've always added a campden tablet to my tap water before brewing beer. On the cider forums, I continually noticed people referrring to adding campden later in the process... is this to kill the yeast to stop fermentation? If so, why doesn't it kill my yeast when making beer? If not, what is it being added for?
2. How vigorous are cider fermentations? I plan to brew a 4 or 5 gal batch in a 6.5 gal carboy. Should I start right off with a blow-off tube or will an airlock do fine?
3. I have a bunch of Notty dry yeast laying around, so was going to substitute it for the champagne yeast called for in the recipe I have. From what I've read, this sounds like it'll work fine, and if anything just result in a less dry finish.... Thoughts?