I will start brewing some cider this weekend or the next and I wanted to start a topic so I could share the experience with you.
First of all, here are the instructions I'm going to use: http://www.livefromarlington.com/art...40926163332887
I've done quite a bit research, and these instructions seem like the easiest.
A few things I plan on changing:
I will be making a champagne style hard cider, and as such I will use Lalvin 1118 (for more info on their different types of yeast: http://www.lalvinyeast.com/strains.asp#
). I will only use one packet of yeast, at the expense that is may be slower to start up, I don't want to change the taste as the author says in his notes. The 1118 also is one of the most versatile of the yeasts they offer and is their fastest.
I will originally put the cider into a plastic bucket as I will mix in spices and extra sugar to have a higher OG.
I may or may not let the hard cider sit in the carboy for longer than 10 days to 2 weeks, if I see that it may help it clear up.
I will be bottling this into champagne grade bottles. As such, before bottling I will add about 220grams (1 - 1/3 cups) of dextrose to add carbonation.
That is all I can think of for the moment.
So does anyone have any suggestions?
I do have a question though: the author of that web page claims that the first bottles of hard cider he opened tasted a bit yeasty. I was wondering if that would be because his primary fermentation wasn't long enough or if his bottle conditioning wasn't long enough?
Also, how could I sweeten it if I find it to be too dry? I know that Splenda and Lactose are unfermentable...