While I had plannned to make an ale as my first batch, I hapeened accross a friend who's father is pressing cider (that's raw apple juice to you English folks) this weekend and can get me 5 gallons for almost nothing. So I thought I'd give hard cider a try. Unpasturized, no additives.
So I was at my local Homebrew shop and spoke to the folks there about doing a cider.
Their advice was to first mix in some tabs of campden and let the mixture rest overnight. Then add wyclef mead/wine yeast and let ferment.
They asked if I wanted it to carbonate and when I indicated that I didn't know, they suggested that I think about it for the first week of fermenting to stop back when I'd decided.
So-- I've got questions, naturally, now that I'm at home.
1) is the advice I got valid?
2) is a secondary ferment a good idea and when shoudl I do it?
3) Carbonation--- should I? If I do what does that add to my process?
Fortunately, I don't have the cider yet so I have time to think about it before I proceed.
Jason 'Kornkob' Robinson
I wanna move to Theory. Everything works in Theory.