Today I Started my first hard cider fermentation.
im brewing in a 1/2 gal growler (small batches for experiments).
Im relatively new at this (by relatively new i mean entirely new). I used Red Star pastur Champagne yeast (e491? at least thats the number on the packet) about a 1/2 to 1 tablespoon.
Personally i want to keep it in the fermentor (growler) for about 2 weeks and then maybe secondary although im not sure.
I have a couple of questions.
1. How long should i keep it in the fermentor?
2. Is secondary necessary if you don't intend to use flavoring (at least this time)?
3. Am i using too many () ?