So I have 5 Gallons of fresh unpasteurized cider and want to make some hard cider, but I have really know idea what to do. I have heard some very simple ideas and some very complicated ideas. Any suggestions on recipes, yeast, techniques, ect.?
I don't think the temperature matters for the campden but I don't know for sure. You will want it at room temperature anyway so it probably wouldn't hurt. I've always added some yeast nutrient but I'm far from a cider expert. It may not actually be necessary.baker0408 said:Thats what I was thinking. So as far as procedures...Do I need to let the cider come to room temp before adding the campden tabs? Should I add any yeast nutrient? Thanks!
The sugar will just increase the ABV. I think regular cider is somewhere around 1.050 (don't quote me on that, test your juice to see). If that isn't going to give you the ABV you want you can add sugar to increase it.baker0408 said:Ok, great! What is the benefit of adding sugar? Thanks for the advice!
baker0408 said:Yes, I pitched the yeast directly into the cider. The cider was fresh and unpasteurized, so I dont think it had sorbate. When should I become concerned/what should I if it doesn't start in the next couple of days?
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