Cnd_backpacker
Member
So i've brewed about 6 or seven beers, last 2 being 1 gallon batches opposed to 5. I want to switch it up a little and do a cider for my girlfriend (and myself) and I'm thinking a mango cider. I done some reading over the past couple days but I'm finding hard to find information that doesn't contradict itself somewhere else.
what I plan on doing is 3 litres of apple cider and champagne yeast in the primary fermenter.
rack to the secondary and add fresh mango.
rack to the bottling bucket and then top off with fresh mango juice to reach one gallon. add priming sugar and bottle.
I then let them sit until they reach the desired carbonation level and cold crash (typically I use PET bottles plan on keeping it this way.) for this reason stove top pasteurization isn't an option.
does this make sence to everyone or am I missing something. anything you would do differently.
what I plan on doing is 3 litres of apple cider and champagne yeast in the primary fermenter.
rack to the secondary and add fresh mango.
rack to the bottling bucket and then top off with fresh mango juice to reach one gallon. add priming sugar and bottle.
I then let them sit until they reach the desired carbonation level and cold crash (typically I use PET bottles plan on keeping it this way.) for this reason stove top pasteurization isn't an option.
does this make sence to everyone or am I missing something. anything you would do differently.