Ghostrider513
Active Member
Thanks. What about adding the cherry or blackberry juice in place of 1 qt of apple juice. That will be okay?Nope, not at all.
Literally juice + yeast
Thanks. What about adding the cherry or blackberry juice in place of 1 qt of apple juice. That will be okay?Nope, not at all.
Literally juice + yeast
Thanks. What about adding the cherry or blackberry juice in place of 1 qt of apple juice. That will be okay?
That is what I want to hear. How long to wait for it to be ready? 2,3, or4 weeks?Can’t hurt at all!
That is what I want to hear. How long to wait for it to be ready? 2,3, or4 weeks?
I agree with almost everything, but if you are using juice only without fruit pulp, I would use yeast nutrients. Also keep to the temp range of your yeasts.I think I've finally got past the beginner stage, and here's what I recommend, to the OP or for future reference:
Use pasteurized fresh-pressed apple juice (not from concentrate).
Use ale yeast (Nottingham, S-04 or US-05) to the jug.
Don't add sugar or nutrient.
Keep the temperature around 68F/20C.
It should be done fermenting in a week or so, and it should taste pretty good.
Now that you've made a decent basic cider, start experimenting on subsequent batches.
I heard the brown sugar was good for turning your product into apple jack, my last batch was ass kicking with white sugar so this go around I am doing brown. I pour a wine glass full of cider and drop in a shot glass of apple jack. then pink lemonade on top. Pretty nice boiler maker and ass kicking also.I had read some people used brown sugar. That's all. Thought it was part of making the cider.
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