Originally Posted by summersolstice
This is a sparkling cider I've been making for a couple of years that I really enjoy. It's a tart dry cider with a nice bite to it. It ferments dry to about 10.5%.
6 gallon recipe
6 gallons apple juice (cheapest I can find w/o preservatives)
one can Welch's White Grape concentrate
6 cups brown sugar
6 cups white cane sugar
10t tartaric or malic acid
6t pectic enzyme
6t yeast nutrient
Premier Cuvee yeast
Mix ingredients and keep in primary one week. Rack to secondary, leaving most of the gross lees behind. After two more weeks, rack onto 5 oz priming sugar and bottle in crown caps or swing tops. If you allow this to sit in the secondary too long and get crystal clear it may end up as a still cider. It'll clear in the bottle. Allow it to bottle condition for several weeks. It gets better as time goes by and it will kick your butt. I drink it in a wine glass in 6 oz portions.
I must say great minds think alike! I started 6 gallons using a very similar recipe, albeit with less ingredients:
-6 gallons local cider (pasteurized, no preservatives)
- 3 lbs. brown sugar
- 1.5 lbs. local honey
- 1 packet Yeast (Red Star Premier Cuvee)
FG: don't know yet
I just started it 2 days ago. This yeast didn't take any additional effort to get it going. I poured the honey, brown sugar, and 3/4 gallon of cider into a pot and let it simmer to dissolve the sugar and honey. In the meantime, I let the remaining gallons of cider get close to room temp. I poured the sugar/honey/cider mixture into my fermentation bucket, then poured all of the remaining cider into it. I sealed the lid, added my airlock, and in less than 2 hours, the airlock was already bubbling!
Should I keep it in my primary for 1 week, no matter how much bubbling is still going on in the airlock?
Also, when do I take my final gravity reading? Is it when I rack to my secondary, or before I bottle?
Last question: Do I need to use priming sugar for bottling? Last year, I used regular white sugar, and while it wasn't very carbonated, it still had some fizz to it.