Guys,
I need recomendations. I have 5 gallons of FRESH unpastuerized apple cider. I have read conflicting reports.....however here is what I am doing based on my research....tell me what I'm doing wrong.
-Bring 5 gallons of cider and 2 lbs brown sugar to simmer (not boil) until sugar disolved.
-Transfer to fermenter, cool to pitching temp. Take OG reading
-Pitch yeast, using dry wine yeast
-Install airlock and let go for a month
-Bottle using 1 can apple juice concentrate for priming
-Let sit another few weeks.
Here are my questions.
-Should I use apple juice concentrate instead of brown sugar in the primary? If so how much?
-Should I heat it? Some say yes, some no?
-Is dry wine yeast OK, if so what temp should I pitch at.
-Is it OK unpastuerized? THe farmer I am getting it from says alot of people buy his to ferment.
Thanks
Dave
I need recomendations. I have 5 gallons of FRESH unpastuerized apple cider. I have read conflicting reports.....however here is what I am doing based on my research....tell me what I'm doing wrong.
-Bring 5 gallons of cider and 2 lbs brown sugar to simmer (not boil) until sugar disolved.
-Transfer to fermenter, cool to pitching temp. Take OG reading
-Pitch yeast, using dry wine yeast
-Install airlock and let go for a month
-Bottle using 1 can apple juice concentrate for priming
-Let sit another few weeks.
Here are my questions.
-Should I use apple juice concentrate instead of brown sugar in the primary? If so how much?
-Should I heat it? Some say yes, some no?
-Is dry wine yeast OK, if so what temp should I pitch at.
-Is it OK unpastuerized? THe farmer I am getting it from says alot of people buy his to ferment.
Thanks
Dave