This is my first attempt at a five gallon batch of hard cider. I made a previous 2.5 gallon batch that turned out really well if a little sweet. For that batch I used an ale yeast. This time around I used champagne liquid yeast. Here is my recipe, if anyone has any comments I'd really like to hear them. Couple of questions, what is the optimal length of primary fermentation? Once racked to the secondary fermenter, how long should it stay in there? Most importantly, I'd like to make this a sparkling cider so what amount of priming sugar should be used for a five gallon batch like this? By the way, the sugar measurements are random since that is what I found in the pantry on brew day.
5 gallons Zeigler's Apple Cider, not from concentrate, pasteurized, 100% juice
Wyeast Pasteur Champagne Yeast #4021, 4.25 fl. oz.
9 oz. light brown sugar
25.75 oz. dark brown sugar
1 lb. 2oz. Wildflower Amber Honey (365 Organic Brand)
27.25 oz. Turbinado Sugar
2 tsp. nutmeg
1 tsp. whole cloves
couple dashes of pumpkin pie spice
1.5 tsp. ground cinnamon
2 tbl. pure vanilla extract.
Process: dissolved the sugars and honey in 2 gallons of the cider at about 150 degrees on stovetop then combined with remaining 3 gallons of cider in primary. Pitched yeast when must at 75 degrees. Fermentation began in earnest 24 hours later. Seeing 1 bubble every three seconds in airlock and about .25 inch of foam on top.
5 gallons Zeigler's Apple Cider, not from concentrate, pasteurized, 100% juice
Wyeast Pasteur Champagne Yeast #4021, 4.25 fl. oz.
9 oz. light brown sugar
25.75 oz. dark brown sugar
1 lb. 2oz. Wildflower Amber Honey (365 Organic Brand)
27.25 oz. Turbinado Sugar
2 tsp. nutmeg
1 tsp. whole cloves
couple dashes of pumpkin pie spice
1.5 tsp. ground cinnamon
2 tbl. pure vanilla extract.
Process: dissolved the sugars and honey in 2 gallons of the cider at about 150 degrees on stovetop then combined with remaining 3 gallons of cider in primary. Pitched yeast when must at 75 degrees. Fermentation began in earnest 24 hours later. Seeing 1 bubble every three seconds in airlock and about .25 inch of foam on top.