My first attempt at cider making turned out ok. I used local fresh pressed cider, and a packet of yeast from the LHBS (can't remember which one I used, but I know it's not Nottingham). I was on a time crunch at the time trying to give it out as Christmas gifts so I let it ferment 2 weeks before bottling it and letting it carbonate. Now I want a sweeter carbonated cider, and would like some input.
Ingredients:
5 gallons Mott's Apple Juice
2 lbs brown sugar
1 can frozen AJ concentrate (to be added after fermentation to sweeten?)
Nottingham Yeast
Now, I've tried to read all I could but I often seem to find contradicting information so I want to double check. Aging seems to be important to most people, but then I read the recipe for 5 Day Country Cider. Is aging necessary for a sweet carbonated cider? While fermenting my first batch smelled of sulfur/rotten eggs, is that normal or did I most likely ferment at too high a temperature? When adding the concentrate to sweeten, do I need to also add priming sugar to carbonate in bottles?
I don't have a deadline like I did last time and I know the best beverages can't be rushed, so I want to start this tomorrow and do it right. Thanks!
Ingredients:
5 gallons Mott's Apple Juice
2 lbs brown sugar
1 can frozen AJ concentrate (to be added after fermentation to sweeten?)
Nottingham Yeast
Now, I've tried to read all I could but I often seem to find contradicting information so I want to double check. Aging seems to be important to most people, but then I read the recipe for 5 Day Country Cider. Is aging necessary for a sweet carbonated cider? While fermenting my first batch smelled of sulfur/rotten eggs, is that normal or did I most likely ferment at too high a temperature? When adding the concentrate to sweeten, do I need to also add priming sugar to carbonate in bottles?
I don't have a deadline like I did last time and I know the best beverages can't be rushed, so I want to start this tomorrow and do it right. Thanks!