Originally Posted by JustusIV
Here is what I did last night
5 gallons Apple juice, Pasteurized, non concentrate
2 lbs dark brown sugar
1 table spoon ground cinnamon
1 Pack Nottingham yeast
1. Sterilize everything
2. Dumped 1 gallon AJ into carboy
3. Boiled 1 gallon AJ with the dark brown sugar stirring constantly till boil
I attempted to sterilize the cinnamon in vodka but said screw it and dumped it in the boil.
4. Cooled and dumped into carboy
5. Added the 2 gallons AJ
6. Dumped in the yeast
7. Dumped in last gallon of AJ
8. Sealed up with airlock.
Now the waiting process. Any thoughts or suggestions from this point out?
I actually want a sweeter drink as opposed to dry, and I am also after carbonation.
that was alot of work... next time I recomend you DON'T boil any of the apple juice - warm up just enough on the stove that you can desolve the 2 pounds of sugar in there - without boiling.
don't be too concerned when a greasy brown sludge appears floating on your cider - that'll be your cinnamon, powdered cinnamon has a tendancy to get muclilaginous and nasty looking when soaked in juice or liquid. it'll eventually sink and settle out - also don't sweat trying to sterilize cinnamon - oil of cinnamon is a natural antiseptic - so not much can live on it.
don't know too much about Notty - but with the yeasts i'm using (EC-1118 and Montrachet) the only way I can get bottle carb AND sweet (as opposed to forced carb in a keg) is if I ferment to dryness, then backsweeten to taste with a non fermentable sugar then add a small amount of fermentable carbing sugar. basically I've learned if your drink finishes sweet - then you can't bottle carb - and if it finishes dry - you can't sweeten it with fermentables.
someone here is sure to know more about the notty yeast than I though.