First brew

So I'm about to begin my first brew and was wondering if any of you brewing veterans had some advice? I want to make my cider pretty dry and slightly tart.

I've have one foot into the "I'm a brewer" room, or maybe a leg now, but I'm think'n the veterans here might be wondering which subject matter you are asking about. Recipe? Sanitation? Fermentation/yeast? Specific supplies or equipment(s)? I might recommend being a bit more specific, as I've asked that very same question about a year ago and learned that there is a lot of information out here and that being specific will get you some great answers/information!

Good luck on your 1st go!

OK well more specifically, I have all my equipment and know how to sanitize. I'm more interested in sugar types, fermentation temperature, and racking.

Go with straight apple juice. I look at Costco, Sam's or Walmart.

Then add Nottimham yeast.

Give it 2 weeks and enjoy!

I like dry, tart cider and this is honestly how easy it is to make good, dry, tart cider.

I like to rack it onto 1lb of raspberries or blackberries per gallon. I buy the frozen and then thaw them out in some additional apple juice before I rack it over. The raspberry or blackberry really adds some flavor and ups the tartness.

Awesome! Sounds great thanks for the suggestions

JohnnyJumpUp22 said:

OK well more specifically, I have all my equipment and know how to sanitize. I'm more interested in sugar types, fermentation temperature, and racking.

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Fermentable sugar is fermentable sugar is fermentable sugar.

I use coscto fresh pressed juice and 2 or 3 frozen cans of concentrate per 5 gallons. makes it more apple flavored and boost abv. Nottingham is the only yeast to use imo and iv'e tried a few. If you want to back sweeten use campden tablets and potassium sorbate to stabilize and add apple juice concentrate to taste.