I am about a year in the home brewing hobby and still learning as I go. I just brewed my first home made IPA. As I was brewing it, my neighbor from across the street helped me and mentioned that when I rack to the secondary I could add 3 gallons of cheap apple juice to the slurry that is leftover from the primary. I did just that this past monday.
So, I currently have 3 gallons of "hard cider" in the primary. I am curious to know what are the next steps? Rack to a secondary for how long? add priming sugar when I am ready to bottle? Do I need to add anything else to this?
I am all about "trial and error", but value the opinions/suggestions of others. yes, I could go talk to my neighbor more, but I have been bothering him for the last year, and do not want to "overstay my welcome".
Here are the ingredients I used in the IPA (courtesy of Skinny Shamrock's Hop-a-riffic IPA)
Fermentables:
5 lbs. Briess dry amber malt extract
2.5 lbs. LD Carlton dry light malt extract
1 lb. crushed CaraPils
Hops:
1 oz. US Chinook pellets, 12 AA% (bittering)
1 oz. UK Phoenix pellets, 10 AA% (bittering/flavor)
1 oz. US Cascade pellets, 6.9 AA% (aroma)
1 oz. US Amarillo whole leaf, 9.8 AA% (for dry hopping)
Yeast: White Labs Cali. Ale, WLP 001
Thanks.
So, I currently have 3 gallons of "hard cider" in the primary. I am curious to know what are the next steps? Rack to a secondary for how long? add priming sugar when I am ready to bottle? Do I need to add anything else to this?
I am all about "trial and error", but value the opinions/suggestions of others. yes, I could go talk to my neighbor more, but I have been bothering him for the last year, and do not want to "overstay my welcome".
Here are the ingredients I used in the IPA (courtesy of Skinny Shamrock's Hop-a-riffic IPA)
Fermentables:
5 lbs. Briess dry amber malt extract
2.5 lbs. LD Carlton dry light malt extract
1 lb. crushed CaraPils
Hops:
1 oz. US Chinook pellets, 12 AA% (bittering)
1 oz. UK Phoenix pellets, 10 AA% (bittering/flavor)
1 oz. US Cascade pellets, 6.9 AA% (aroma)
1 oz. US Amarillo whole leaf, 9.8 AA% (for dry hopping)
Yeast: White Labs Cali. Ale, WLP 001
Thanks.