AltitudeJunkie
Member
Hey,
Just getting into this brewing thing, decided to start with cider. I have a couple of batches in right now; one farmers market freshly pressed with champagne yeast straight in a DJ, and another with tesco value apple juice laced with honey and sugar.
I want the proper juice to make areasonably sweet flat cider, and I want the value stuff to be a sparkling rocket fuel brew. Since I'm clueless and learning by reading forums, I wanted to check my plans with you...
1) Sweet cider, OG 1048. Syphon at 1009/1010, and pasturise (don't like the idea of adding chemicals like campden). Bottle it and leave it to clear OR add finings when it cools, then bottle (swing tops). Leav it for 3 weeks, then drink! What do you think? Will this work?
2) Killer brew, OG 1059. Syphon when bubbles are 1 a minute or less (about 1000 I guess), stick a little scoop of finishing sugar in some 1 litre plastic bottles, rack it and leave it somewhere warm for a few days, them somewhere cool. Leave it there for ages to mature and hopefully have something strong and not tasing like old socks.
Basically I want to know if I'm doing anything stupid there, and if you have any other ideas! My next few cider recipes are going to be one with loads of lemons, one with cinnamon sticks and vanilla pods, and one with a strong cup of tea in!
So... am I an idiot? Or does it all sound kool and the gang?
Rich
Just getting into this brewing thing, decided to start with cider. I have a couple of batches in right now; one farmers market freshly pressed with champagne yeast straight in a DJ, and another with tesco value apple juice laced with honey and sugar.
I want the proper juice to make areasonably sweet flat cider, and I want the value stuff to be a sparkling rocket fuel brew. Since I'm clueless and learning by reading forums, I wanted to check my plans with you...
1) Sweet cider, OG 1048. Syphon at 1009/1010, and pasturise (don't like the idea of adding chemicals like campden). Bottle it and leave it to clear OR add finings when it cools, then bottle (swing tops). Leav it for 3 weeks, then drink! What do you think? Will this work?
2) Killer brew, OG 1059. Syphon when bubbles are 1 a minute or less (about 1000 I guess), stick a little scoop of finishing sugar in some 1 litre plastic bottles, rack it and leave it somewhere warm for a few days, them somewhere cool. Leave it there for ages to mature and hopefully have something strong and not tasing like old socks.
Basically I want to know if I'm doing anything stupid there, and if you have any other ideas! My next few cider recipes are going to be one with loads of lemons, one with cinnamon sticks and vanilla pods, and one with a strong cup of tea in!
So... am I an idiot? Or does it all sound kool and the gang?
Rich