Hey, sorry for posting as another first timer but I was hoping you guys could take a look at my possible recipe and procedure and offer your sage advice. I am not looking for my cider to be extremely sweet or extremely dry, somewhere in the middle is good. Also the higher the alcohol content the better (need to make the roommates who help me buy the ingredients happy!). I've brewed a few batches of beer so far so I know at least somethings but not much at all about cider. I hope it doesn't seem to much as though I haven't done my homework. Please critique anything you see.
Recipe
5 gallons local apple cider
1 pound crystal malt 80 (looking for some caramel flavor but not overpowering, is this a good number for the crystal malt?)
1.5 pounds dark brown sugar
5 campden tablets (to kill the wild yeast in unpasteurized cider)
1 tube White Labs english cider yeast
irish moss
yeast nutrient
As far as heating/boiling the cider I am somewhat confused. If I were to wing it I would try something like:
-add campden tablets, let sit for 24 hours
-Heat to 155 F, steep crystal malt for 20 minutes
-Bring to boil (do I bring all 5 gallons to a boil? I do have a large enough pot to accommodate), add irish moss and yeast nutrient (how much of each?)
-Boil 20 minutes then cool
-Add wort and dextrose to carboy
-Pitch yeast
-Mix well/aerate
Fermentation:
-let sit in primary for 2 weeks
-move to secondary after 4 weeks
-prime with ¾ of a pound of corn sugar (how much would I use if I wanted to prime with brown sugar)
-bottle, let sit in bottles till July sometime
Thanks
Recipe
5 gallons local apple cider
1 pound crystal malt 80 (looking for some caramel flavor but not overpowering, is this a good number for the crystal malt?)
1.5 pounds dark brown sugar
5 campden tablets (to kill the wild yeast in unpasteurized cider)
1 tube White Labs english cider yeast
irish moss
yeast nutrient
As far as heating/boiling the cider I am somewhat confused. If I were to wing it I would try something like:
-add campden tablets, let sit for 24 hours
-Heat to 155 F, steep crystal malt for 20 minutes
-Bring to boil (do I bring all 5 gallons to a boil? I do have a large enough pot to accommodate), add irish moss and yeast nutrient (how much of each?)
-Boil 20 minutes then cool
-Add wort and dextrose to carboy
-Pitch yeast
-Mix well/aerate
Fermentation:
-let sit in primary for 2 weeks
-move to secondary after 4 weeks
-prime with ¾ of a pound of corn sugar (how much would I use if I wanted to prime with brown sugar)
-bottle, let sit in bottles till July sometime
Thanks