TVarmy
Well-Known Member
Hi, I found this recipe on Lifehacker a while back and I'm going to give it a try with some supplies I bought from the homebrew store this past week.
I have champagne yeast, and I'm planning on getting some unpasteurized cider from the next pressing at a local orchard. I'll use campford tablets to ready it for fermentation. I'll try to get roughly two gallons worth, and ferment it in a 6 gallon carboy that I'll probably use for beer in the future. At the end of fermentation, I might try bottling it with some extra sugar in either beer bottles or PET bottles for carbonation. If I find out that it's too hard to pull that off without creating explosions, I'll just stop the fermentation. I'm told that I should expect a dry, crisp apfelwein with this yeast and method.
As I'm completely new to brewing, I'm open to any tips. I know to use the air lock and sanitize everything, but otherwise feel free to say it. I probably don't know it yet.
I have champagne yeast, and I'm planning on getting some unpasteurized cider from the next pressing at a local orchard. I'll use campford tablets to ready it for fermentation. I'll try to get roughly two gallons worth, and ferment it in a 6 gallon carboy that I'll probably use for beer in the future. At the end of fermentation, I might try bottling it with some extra sugar in either beer bottles or PET bottles for carbonation. If I find out that it's too hard to pull that off without creating explosions, I'll just stop the fermentation. I'm told that I should expect a dry, crisp apfelwein with this yeast and method.
As I'm completely new to brewing, I'm open to any tips. I know to use the air lock and sanitize everything, but otherwise feel free to say it. I probably don't know it yet.