I stopped by the local apple mill yesterday and bought 5 gallons of Frozen unpasteurized and preservative free juice (5 types of juice). It's sitting on the counter thawing still this morning.
I also grabbed some Wyeast Lab's 4184 Sweet Mead activator yeast for 5 gallons.
I was thinking about tossing the juice and the yeast into a 5 gallon bucket with an airlock and seeing how it turned out. (no second ferment)
But then the wife asked.. "doesn't it need to be sterile?" and "it's not going to be sweet if it's fermented right?"
So.. do I need to bring the juice up to 170°?
The yeast I am using should keep it sweet enough, right?
When it comes time to bottle it I was going to toss in 3/4 cup of priming sugar in my bottle bucket and slap some caps on like I do with beer... then heat it up when I like the amount of bubbly. <--- that should be all I need to do, no?
I also grabbed some Wyeast Lab's 4184 Sweet Mead activator yeast for 5 gallons.
I was thinking about tossing the juice and the yeast into a 5 gallon bucket with an airlock and seeing how it turned out. (no second ferment)
But then the wife asked.. "doesn't it need to be sterile?" and "it's not going to be sweet if it's fermented right?"
So.. do I need to bring the juice up to 170°?
The yeast I am using should keep it sweet enough, right?
When it comes time to bottle it I was going to toss in 3/4 cup of priming sugar in my bottle bucket and slap some caps on like I do with beer... then heat it up when I like the amount of bubbly. <--- that should be all I need to do, no?