Hi,
I'm new here and new to home brewing and so far have just brewed beer so apologies if this is a dumb question. I've looked through a few posts and recipes seem to range from Apple Juice + Yeast to far more complicated ones involving enzymes, sulfite, honey, sugar etc. I just wanted to make sure I'm not going to waste some nice apple juice.
So my local supermarket has started selling 1 gallon jugs of pure, not-from concentrate, pasteurized apple juice. And they come in a 1-gallon glass carboy, which I assume is a sterile container.
My understanding is for a basic cider I just pitch in yeast (I have some Safale US-05), shake it well, bung a sanitized airlock into the carboy, put it in a cool dark place and wait until the bubbles stop (about 4 weeks) before bottling.
Is it that simple or am I missing something? Will I encounter problems with batches this small? Approximately how much yeast should I pitch?
I'm new here and new to home brewing and so far have just brewed beer so apologies if this is a dumb question. I've looked through a few posts and recipes seem to range from Apple Juice + Yeast to far more complicated ones involving enzymes, sulfite, honey, sugar etc. I just wanted to make sure I'm not going to waste some nice apple juice.
So my local supermarket has started selling 1 gallon jugs of pure, not-from concentrate, pasteurized apple juice. And they come in a 1-gallon glass carboy, which I assume is a sterile container.
My understanding is for a basic cider I just pitch in yeast (I have some Safale US-05), shake it well, bung a sanitized airlock into the carboy, put it in a cool dark place and wait until the bubbles stop (about 4 weeks) before bottling.
Is it that simple or am I missing something? Will I encounter problems with batches this small? Approximately how much yeast should I pitch?