I want to try my hand at cider and think I am ready to do it. I want to make a sparkling sweet cider, to make it sparkle I am planning on kegging. I do not want to have to back sweeten so I would like to be able to use a yeast that will not ferment the cider too dry.
From what I understand of making cider I plan on adding three gallons of stor bought apple juice, yeast and slap an airlock on it. After fermentation is over transfer into my keg, let sit for a little while, carb, then enjoy.
If I am missing anything please help me out. I am still looking at different threads and websites but will hopefully be starting this weekend. If anyone knows off a good yeast to use I'm all ears. Now I'm off to search for yeast
From what I understand of making cider I plan on adding three gallons of stor bought apple juice, yeast and slap an airlock on it. After fermentation is over transfer into my keg, let sit for a little while, carb, then enjoy.
If I am missing anything please help me out. I am still looking at different threads and websites but will hopefully be starting this weekend. If anyone knows off a good yeast to use I'm all ears. Now I'm off to search for yeast