jessylemon
New Member
Greetings from sunny Florida! Just started my first cider (?) batch last weekend in the hubby's beer gear. I began with 4 gal store bought cider, 1 gal cranberry and enough brown sugar to take to 1.053 SG. Dropped a package of Red Star Pasteur Champagne yeast. It's now been 7 days and my gravity is down to right at 1.000. I'm guessing with the yeast I used, it will go lower. I'm trying to decide what steps to take next. I plan to wait until gravity stabilizes and then move to secondary. I've thought about tossing in a cinnamon stick or two, but I want to get my bearings before fiddling with things too much. A few questions for the pros...(or at least those with more experience than I...)
How long should I leave in secondary? How will I know when ready to bottle?
I want to back sweeten with something the yeasties can't eat...thinking Splenda or Truvia. Any recommendations?
I want to prime and bottle, but I'm not sure how much sugar to prime with for a five gallon batch without blowing up my bottles. If I prime, let sit for two weeks and then go to the fridge to stop fermentation, will that be sufficient?
I got the first part, and now I feel a bit stuck. Any help greatly appreciated!!!
How long should I leave in secondary? How will I know when ready to bottle?
I want to back sweeten with something the yeasties can't eat...thinking Splenda or Truvia. Any recommendations?
I want to prime and bottle, but I'm not sure how much sugar to prime with for a five gallon batch without blowing up my bottles. If I prime, let sit for two weeks and then go to the fridge to stop fermentation, will that be sufficient?
I got the first part, and now I feel a bit stuck. Any help greatly appreciated!!!