cwhill
Well-Known Member
Greetings from Upper, NY. We are getting ready to enter the great apple seaon up here before the cold winter settles in. I have many all grain beer brews under my belt and have lots of equipment not getting used. I also keg and use a chest freezer for the kegs. So now I'm ready to try something sweeter! I'd like to try and get some fresh cider from one of the many local apple orchards here. They have all kinds as far as fresh pressed and or pasteurized etc. I'd like to keep it simple. So any suggestions on what to get?
1. Do I just go and get 5 gals of pasteurized cider in my 6.5 carboy and put champagne yeast in it?
2. Does using apple cider get as clear as using apple juice?
3. Can it be kegged with CO2 just like beer?
4. How long to let it ferment? Same as beer until the gravity stops dropping?
Thanks in advance for any advice!!
1. Do I just go and get 5 gals of pasteurized cider in my 6.5 carboy and put champagne yeast in it?
2. Does using apple cider get as clear as using apple juice?
3. Can it be kegged with CO2 just like beer?
4. How long to let it ferment? Same as beer until the gravity stops dropping?
Thanks in advance for any advice!!