Hello All,
My wife bought me some equipment to brew cider with over Christmas and I'm two weeks into my first batch. I started with 5 gallons of pasteurized cider, added my yeast and nutrients and let it ferment for a week until I saw the airlock come to a standstill.
I then racked the 5 gallons into 4 separate 1 gallon jugs and two smaller mason jars and added some frozen fruit to each of them after freezing/thawing it a few times. Strawberries, peaches, raspberries, blueberries, cherries, and pomegranate/cranberry.
I threw on some airlocks and let them sit for about a week now. There was activity in the airlocks, the strawberries actually had a lot, but they're starting to slow down now.
What I would like to do next is taste each of them then maybe add peppers to two of them, jalapeno to the strawberry and habanero to the raspberry.
What is the best way to do this? Remove the stem and seeds from the peppers, put them in a cheesecloth bag and just drop it them directly into the jug for a few days? How do I sanitize the peppers? Let them soak in some vodka? Should I remove the fruit now? That leads to my follow on question.
How should I remove the fruit from jugs once I'm completely done and ready to transfer the cider into bottles for carbonation/drinking. Do I pour the cider through a strainer (removing the fruit) into another container, back sweeten that, then add some priming sugar and transfer it again to a bottle? Do I use a racking cane and just rack from the bottom of the jug, most of the fruit is at the top still.
Sorry, lots.of.qurstions, I might have went crazy with my first brewing experience with all the fruit additions, lol.
I think next time I'd like to add the fruit to some bags and drop it in the cider to eliminate this issue of removing it.
My wife bought me some equipment to brew cider with over Christmas and I'm two weeks into my first batch. I started with 5 gallons of pasteurized cider, added my yeast and nutrients and let it ferment for a week until I saw the airlock come to a standstill.
I then racked the 5 gallons into 4 separate 1 gallon jugs and two smaller mason jars and added some frozen fruit to each of them after freezing/thawing it a few times. Strawberries, peaches, raspberries, blueberries, cherries, and pomegranate/cranberry.
I threw on some airlocks and let them sit for about a week now. There was activity in the airlocks, the strawberries actually had a lot, but they're starting to slow down now.
What I would like to do next is taste each of them then maybe add peppers to two of them, jalapeno to the strawberry and habanero to the raspberry.
What is the best way to do this? Remove the stem and seeds from the peppers, put them in a cheesecloth bag and just drop it them directly into the jug for a few days? How do I sanitize the peppers? Let them soak in some vodka? Should I remove the fruit now? That leads to my follow on question.
How should I remove the fruit from jugs once I'm completely done and ready to transfer the cider into bottles for carbonation/drinking. Do I pour the cider through a strainer (removing the fruit) into another container, back sweeten that, then add some priming sugar and transfer it again to a bottle? Do I use a racking cane and just rack from the bottom of the jug, most of the fruit is at the top still.
Sorry, lots.of.qurstions, I might have went crazy with my first brewing experience with all the fruit additions, lol.
I think next time I'd like to add the fruit to some bags and drop it in the cider to eliminate this issue of removing it.