I have several ales under my belt and now I'd like to try to make a decent cider. I purchased 6 gallons of unpasturized, no preservative apple juice from my local wine/homebrew store. I was planning to just pitch the yeast in my primary fermenter and rack to secondary whenever that was done and see where this takes me.
I have seen many recipe's and it seems that you can't go wrong with this. I have seen recipes of juice with bread yeast and seen recipe's with everything but the kitchen sink. I plan to make a sparkling cider and want it to taste good. Am I too far off with pitching the yeast to the juice alone, and letting it take over? What taste does the brown sugar lead to? honey?
The yeast that was recommended to me by the LHBS was Superior lager yeast. Haven't seen this in any recipe's but they haven't led me astray yet and say that they have regulars who use this often.
Any advice appreciated, otherwise the process starts tomorrow.
Cheers
Joe
I have seen many recipe's and it seems that you can't go wrong with this. I have seen recipes of juice with bread yeast and seen recipe's with everything but the kitchen sink. I plan to make a sparkling cider and want it to taste good. Am I too far off with pitching the yeast to the juice alone, and letting it take over? What taste does the brown sugar lead to? honey?
The yeast that was recommended to me by the LHBS was Superior lager yeast. Haven't seen this in any recipe's but they haven't led me astray yet and say that they have regulars who use this often.
Any advice appreciated, otherwise the process starts tomorrow.
Cheers
Joe