t_and_a_brews
New Member
I've done other home brewing, but this is my first time making cider. I would like to make a 5-gallon batch of peach/apple cider.
-I have tons of fresh peaches and apples that I plan on juicing and using.
-I also purchased Campden tablets for getting rid of any bacteria in the juice, white and brown sugar, yeast nutrient, and Champagne yeast.
-I've done some reading about types of yeast to use, and it sounds like the Champagne yeast might be too dry. What other types of yeasts would work better?
I'm wondering if anyone can give me a basic recipe to follow using the ingredients I have, or let me know what I should still pick up before brewing. I'm not too picky about the sweetness as long as it's drinkable - somewhere between a Strongbow and a Woodchuck would make me happy. Any info would help. Thanks!
-I have tons of fresh peaches and apples that I plan on juicing and using.
-I also purchased Campden tablets for getting rid of any bacteria in the juice, white and brown sugar, yeast nutrient, and Champagne yeast.
-I've done some reading about types of yeast to use, and it sounds like the Champagne yeast might be too dry. What other types of yeasts would work better?
I'm wondering if anyone can give me a basic recipe to follow using the ingredients I have, or let me know what I should still pick up before brewing. I'm not too picky about the sweetness as long as it's drinkable - somewhere between a Strongbow and a Woodchuck would make me happy. Any info would help. Thanks!