doctor strangebrew
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- Apr 17, 2019
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Hello, make cider years ago from frozen apple juice concentrate (all of my experience is with making beer so total rookie with cider) Made a 1 gallon batch recently and had issues getting it going. Mixed FAJC too weak and dry yeast (red star champagne) forgot to rehydrate and might have been iffy yeast to begin with. Very slow fermentaion, so I added sugar and repitched some more yeast (rehydrate) Doing OK now. I don't have a hydrometer so how strong should I make the juice? ! can concentrate to 1 can water (or 2 cans) Don't care about perfect cider for now, just want it to be fairly strong alcohol (like wine) Is there a better yeast to use than pastuer champagne? Temps are warming up fast here and it can tolerate higher temps than most wine yeast... would ale yeast be better? Some day I will get more serious about cider, but on very low budget for now. I will add yeast nutrient also.