AmberLoungeAle
New Member
So, been searching everywhere for the last two weeks on how to finish off my cider. I've been kind of flying blind, because our hydrometer went missing right before this batch. I used 4.5 gallons of cider and an additional 4 pounds of sugar, which should put it right around 12-14%. I also used a full pack of E1118 Lalvin champagne yeast that I had laying around. It started fermenting on August 25th (Two weeks ago as of tomorrow).
Right now, its almost done fermenting. Did a taste test last night, and it actually tastes pretty good. Very wine-like. So my plan is to cold crash it tomorrow and friday, and then bottle it in the original Langers plastic cider bottles that it came in.
My question is, does anybody see a problem with any of that? And do I need to add potasium sorbate or campden tablets to it? This is my first venture away from beer. Thanks in advance for any help, everybody
Right now, its almost done fermenting. Did a taste test last night, and it actually tastes pretty good. Very wine-like. So my plan is to cold crash it tomorrow and friday, and then bottle it in the original Langers plastic cider bottles that it came in.
My question is, does anybody see a problem with any of that? And do I need to add potasium sorbate or campden tablets to it? This is my first venture away from beer. Thanks in advance for any help, everybody