Unusmundus
Well-Known Member
So the other day I picked up 23 liters of local, not from concentrate, pasteurized apple juice, after seeing a local homebrewer post a YouTube video where he took 3 liters or so of the juice, brought it JUST to a boil, dissolved 1 KG of dark brown sugar, and fermented with Coopers Ale Yeast. Now personally, I prefer my ciders dry, so I intended to swap the brown sugar out with dextrose, and ferment instead with Lalvin 1118... That is until I stumbled upon CvilleKevin's thread today about his experiments back in '08, where he stated that when using 1118 you must " keep an eye on it because it drys out fast." What exactly does this mean? I also read somewhere that 1118 doesn't bottle carbonate very well. Does anyone else have any experience using 1118 in ciders? As someone who prefers dry ciders as opposed to sweeter ones, what sugars would you recommend I use? Also, what yeast strain if not 1118, and at what temp, and for how long? Is cold crashing TOTALLY necessary? Sorry if this all seems silly, the only cider I've ever made was from a Mangrove Jack's extract kit, and it was WAYYY different. Thanks for reading.
Cheers all.
Cheers all.