So I just started my third batch of hard cider. Pitched the yeast tonight and am already anxious to see some activity!
I think I could have done some things differently now that I think about it. Mainly, I'm not sure if I should have added the tannin, pectic enzyme, and yeast nutrient all at once and dry. I'm thinking I should have dissolved in some of the wort or something. Guess I'll look into that later.
Feel free to read my recipe (not much to it) and brewing process and leave some comments, suggestions, or questions!
Oh, and a quick question:
I've read that letting it sit in primary for 2-3 months will improve the quality. If I did this I'm assuming it would just ferment to complete dryness. Will I still be able to carbonate the cider by priming it even if it sits for up to three months?
Hard Apple Cider
S.G. - 1.062
@63 degrees Fahrenheit
Gallons Boa Vista Orchards (Northern California) unpasteurized apple cider
Fermentis Safale S-04
Campden tablets (crushed)
tsp MicroEssentials Yeast Nutrient
tsp Pectic Enzyme
Sanitized all equipment using IO Star.
Pour 5.5 Gallons of Apple Cider into Glass Carboy.
Crush 5 campden tablets and pour into carboy. Swirl for one minute.
Cover the carboy mouth and let sit for 48 hours.
Add tannin, yeast nutrient, and pectic enzyme to wort.
Take hydrometer reading and record result.
Vigorously swirl wort for aeration purposes.
Pitch Safale S-04 directly into wort
Fill airlock with 80 proof rum and place airlock & stopper into carboy mouth.