Iím getting ready to try my first two batches of cider, and I figured I would post the two concepts on here with as much detail as possible to see if you all could help check my homework. Iím working with (2) 3 gallon batches, so here goes:
3 gallons 100% Unfiltered Organic Apple Cider
1 packet (5g) Red Star Champagne yeast
9 fl oz 100% Apple Juice Concentrate
3 tsp Yeast Nutrient
3 gallons 100% Apple juice
1 packet (5g) Red Star Cote des Blancs yeast
1 lb Honey
3 tsp Yeast Nutrient
*Looking for an ABV for both batches right around 5%
*Fermentation will occur in refrigerator at 66 degrees F
*Iím passing on the pectic enzymes this go around to see the difference in cloudiness between the two batches
*Sanitizing the bejezus out of everything with Star San, both batches going in 5 gallon carboys
1. Mix Cider, and juice concentrate (or honey) in carboy, take sample and measure original gravity
2. Incorporate yeast nutrient and pitch yeast
3. Leave in primary for 2 weeks, then rack both to secondary carboys (taste test direct from primary, as well as check SG)
4. Sit in secondary for additional week before bottling
5. Measure FG to confirm ABV
Assuming Iíll have approximately 2.5 gallons remaining from each batch, hereís what Iím thinking:
(8) 12 oz flip top bottles + dextrose (3/8 tsp per bottle) for a dry, carbonated cider
(8) 12 oz flip top bottles + dextrose and xylitol (per bottle) for a back sweetened, carbonated cider
Ĺ gallon still, dry cider
Ĺ gallon still, sweetened w/ xylitol
Campden: Primary purpose is to kill wild yeasties and bacteria. Not required, not planning on using.
Cold Crash: This is only to make the yeasties go dormant and drop out of suspension right? I feel like this wonít pertain
Bottle Pasteurization: Hereís a big one. Do I need to pasteurize at all? If the cider/ juice is, and I disinfect everything beforehand, do I need to do anything once theyíre bottled?
Xylitol: Should I add this to each 12 oz. bottle individually or mix it into the batch then bottle? Also, any idea how much? Iím looking for a Magners/Strongbow level of sweetness, not Woodchuck.
Is there anything Iím missing? Suggestions?
The purpose of doing so many varieties is to see how each batch, and each variety within each batch, does over time. It seemed like it could be a lot of fun opening one bottle every two weeks to a month to see how they mature.
Thanks for reading, not sure if thatís a load or not enough info. Iím planning on starting these batches Saturday.