I found a recipe on here, though I can't seem to find it again. I have several delicious batches of beer down and I'm going to take a shot at cider.
1# Crystal 10L
3# Light DME
3g Apple juice
2c Brown sugar
(some nutmeg and Cinnamon I think, I'll have to find the [email protected]
Steep grains from room temp to 170, add DME at full boil, add Brown sugar at flame out.
Cool and add to well aerated apple juice in primary. Ferment at 70 degrees for 2 weeks (here is were the train de-rails) Then rack to secondary on top of another cup of (dissolved in apple juice?) brown sugar and 2 more gallons of apple juice. Let sit for long time.
1) Seriously? rack to secondary and add more juice and sugar? Is this normal for cider or can/ should I just put all of it in the primary?
2) Is one packet of Red Star Cotes de Blanc yeast enough for all this?
3) How much water to steep the Crystal? I was thinking 2 quarts or so, that should be plenty to get the sugar and DME dissolved? Is 15 minutes long enough to boil?
4) Apple Cider or Apple Juice? what is the difference as it applies to making hard cider?
5) And what is "a long time"? Cider gets better with age? After the primary should I put it in the basement for a couple months and forget about it?
Any other thoughts you may have, seriously, let 'er rip.