bri11oh34d
Active Member
- Joined
- Oct 6, 2008
- Messages
- 26
- Reaction score
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Hey guys...i'm working on my first cider batch. I have some fresh pressed juice coming from a local orchard that is specially pressed with hard cider brewing in mind...so I don't want to waste it...
30% Suncrisp(cross between Golden Delicious x (Cortland x Cox's Orange Pippin))
30% Ida Red (cross between Jonathan and Wagener)
10% Fuji (cross between Ralls-Genet and Red Delicious)
10% Mutsu aka Crispin (cross between Golden Delicious and Indo)
5% Jona Gold (cross between Golden Delicious and Jonathan)
5% Melrose (cross between Jonathan and Red Delicious)
5% Golden Blush
5% Golden Delicious
I'm looking to make something sweeter with that nice distinct apple taste and with a modest amount of carbonation.
So my three questions...
1. Is there any advantage to using oxygen absorbing bottle caps over standard caps?
2. What is the best type of yeast to use to achieve my desired results? (I looked at that one post with the juice, sugar, yeast experiments...but he said he was out to make a dryer cider and thats not what i really want)
3. How do I best go about sweetening and carbing without creating bombs?
Thanks in advance...
I have to carb in the bottle due to storage/equipment restrictions...I do have a nice basement that stays in the 60 degree range so I plan on bottle aging...
30% Suncrisp(cross between Golden Delicious x (Cortland x Cox's Orange Pippin))
30% Ida Red (cross between Jonathan and Wagener)
10% Fuji (cross between Ralls-Genet and Red Delicious)
10% Mutsu aka Crispin (cross between Golden Delicious and Indo)
5% Jona Gold (cross between Golden Delicious and Jonathan)
5% Melrose (cross between Jonathan and Red Delicious)
5% Golden Blush
5% Golden Delicious
I'm looking to make something sweeter with that nice distinct apple taste and with a modest amount of carbonation.
So my three questions...
1. Is there any advantage to using oxygen absorbing bottle caps over standard caps?
2. What is the best type of yeast to use to achieve my desired results? (I looked at that one post with the juice, sugar, yeast experiments...but he said he was out to make a dryer cider and thats not what i really want)
3. How do I best go about sweetening and carbing without creating bombs?
Thanks in advance...
I have to carb in the bottle due to storage/equipment restrictions...I do have a nice basement that stays in the 60 degree range so I plan on bottle aging...