Is there a proper procedure from making cider from beer trub? I'm going to bottle a brown ale in about 2 weeks and I'll have the yeast cake and a little bit of hops in the bottom of the carboy. I want to pour cider on it to make hard cider. I'm going to bottle before it's totally dried out and pasteurize to get the carbonation right.
1) Should I shake the ever-loving sh$$ out of it to aerate like I do with the beer?
2) Do I need to remove some of the trub or wash it?
3) If I want to make 2 gal of cider to try it out, will it be ok in my 6.5 gal carboy?
4) What's the ideal OG to start from?
5) Does the yeast become less effective if I leave the beer in primary longer?
6) Anything else I should be aware of?
1) Should I shake the ever-loving sh$$ out of it to aerate like I do with the beer?
2) Do I need to remove some of the trub or wash it?
3) If I want to make 2 gal of cider to try it out, will it be ok in my 6.5 gal carboy?
4) What's the ideal OG to start from?
5) Does the yeast become less effective if I leave the beer in primary longer?
6) Anything else I should be aware of?
