backi00
Member
So i have seen several different suggestions, but as a first time fermenter i am looking for some specifics. I have 2 1 gal glass jugs and 1 five gallon jug of cider fermenting.
All of them are equal parts cider to sugar (1 gal to 1 lb.) with a generic wine/cider yeast. I am going to pick up a hydrometer tomorrow afternoon. My questions are...
Is a secondary really necessary? It seems the only reason to rack into a secondary is to add some new flavors and keep from getting off flavors from the sediment.
I am looking to bottle the cider, and attempt to backsweeten and carb half of it in the bottles. At what gravity should i attempt to bottle without risking bombs? I see so many different suggestions just looking to get some extra opinion. Thanks and sorry for the newb questions
All of them are equal parts cider to sugar (1 gal to 1 lb.) with a generic wine/cider yeast. I am going to pick up a hydrometer tomorrow afternoon. My questions are...
Is a secondary really necessary? It seems the only reason to rack into a secondary is to add some new flavors and keep from getting off flavors from the sediment.
I am looking to bottle the cider, and attempt to backsweeten and carb half of it in the bottles. At what gravity should i attempt to bottle without risking bombs? I see so many different suggestions just looking to get some extra opinion. Thanks and sorry for the newb questions