Ok about 12 days ago I started my first cider. Here is the recipe:
- 3 gallons of apple juice
- 9 OUNCES of plain white sugar
- one package Red Star champagne yeast
- yeast nutrient
I made a yeast starter and this thing bubbled like crazy from the airlock for 5-6 days. The original directions I got said not to transfer it to a secondary but I think I am going to transfer at the 2 week mark and then let it sit in glass for 4 more weeks.
A few questions. I have no idea about specific gravity as I never checked.. any guesses here on final alcohol % and how do you guess at something like this? I hear mentions of calculators but cant find any
also should I carbonate this? are commercial ciders carbonated?
And Any recommendations on backsweetening or flavoring this?
Sorry I had already started this batch before I found the forum and only recently started homebrewing. I am definitely on a better path now. I found a great home brew store near me. I got some good gear now and IM HOOKED