Hi everyone,
I will be moving the cider from Primary to Secondary this weekend. It's a four gallon batch made from store bought apple juice, champagne yeast, and one pound of sugar.
I will be hitting one of the wonders of Philadelphia on Thursday, the Italian Market, and wondered if anyone had suggestions on fruit or fruit juice that might add a complimentary note to the cider? I am assuming that, given the usage of the Champagne Yeast and juice I will have a cider that is a bit (but not too much) on the dry side, but thought it might be interesting to add a bit of a different finish to it.
Also, how long would you all recommend I let it sit in secondary before I rack?
Oh, sorry, one more fun bit...priming? From the posts I have seen here and else where there is a big debate as to whether or not I should add priming sugars. I would love to hear your thoughts.
Thanks in advance,
Bob
I will be moving the cider from Primary to Secondary this weekend. It's a four gallon batch made from store bought apple juice, champagne yeast, and one pound of sugar.
I will be hitting one of the wonders of Philadelphia on Thursday, the Italian Market, and wondered if anyone had suggestions on fruit or fruit juice that might add a complimentary note to the cider? I am assuming that, given the usage of the Champagne Yeast and juice I will have a cider that is a bit (but not too much) on the dry side, but thought it might be interesting to add a bit of a different finish to it.
Also, how long would you all recommend I let it sit in secondary before I rack?
Oh, sorry, one more fun bit...priming? From the posts I have seen here and else where there is a big debate as to whether or not I should add priming sugars. I would love to hear your thoughts.
Thanks in advance,
Bob