sdwrage
Member
- Joined
- Apr 30, 2013
- Messages
- 13
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Hey all. I am a 29 year old freelance web developer working from home and, as of late, have been wanting to make my own brews. I had thought about ale or even wine but as I am pursuing the paleo route (a type of diet), I can't really take in grains. I personally love hard cider and the complex recipes I see everyone posting.
The fact that you can choose your choice of apple blend, your yeast, and even additive ingredients that provide additional flavor (spices/sugar sources) make it appealing. I am new to this and haven't even pursued my first batch yet as I need to buy the materials. I have been on here the past couple of days reading up on the fermentation process (yeast converting sugar into ethanol and creating the byproduct CO2) as well as the various terms you guys use. Educating myself as of late on what Tannins are, what gravity is and how to get ABV%.
My first goal is to go to lowes and get a food grade 5 gallon bucket. I would assume that would be good for about 3 gallons of hard cider as I know you need to leave room near the top (about 1/4). I was also getting a tube to ciphon my cider, and an airlock to allow the CO2 to be released without allowing Oxygen to enter thus turning it into vinegar (which is useful in case I need to make my own I guess).
Is there something other than expensive growlers or carboys that I can bottle my stuff in? Also confused on what the secondary fermentation process is for. Why is there a primary and secondary? To get rid of some of the yeast? Trying to do this on a budget right now until I know this is something I really enjoy doing.
Thanks
The fact that you can choose your choice of apple blend, your yeast, and even additive ingredients that provide additional flavor (spices/sugar sources) make it appealing. I am new to this and haven't even pursued my first batch yet as I need to buy the materials. I have been on here the past couple of days reading up on the fermentation process (yeast converting sugar into ethanol and creating the byproduct CO2) as well as the various terms you guys use. Educating myself as of late on what Tannins are, what gravity is and how to get ABV%.
My first goal is to go to lowes and get a food grade 5 gallon bucket. I would assume that would be good for about 3 gallons of hard cider as I know you need to leave room near the top (about 1/4). I was also getting a tube to ciphon my cider, and an airlock to allow the CO2 to be released without allowing Oxygen to enter thus turning it into vinegar (which is useful in case I need to make my own I guess).
Is there something other than expensive growlers or carboys that I can bottle my stuff in? Also confused on what the secondary fermentation process is for. Why is there a primary and secondary? To get rid of some of the yeast? Trying to do this on a budget right now until I know this is something I really enjoy doing.
Thanks