EJay
Well-Known Member
Hi - I'm an experienced all-grain beer brewer, but my wife wants cider and sourced applies before I sourced knowledge So I have lots of brewing equipment but not a lot of cider knowledge. So the apple cart is before the horse, if you'll pardon the pun. I'm hoping a kind soul will answer these newbie questions or direct me to an article or something. I've read a lot here but have a few unanswered questions.
We pressed a little over 5 gallons today. I have it in a fermenter in my fermentation chamber, and I have it cooling down...because I'm not sure what else to do next. I've added nothing at this point (no yeast or anything).
I'm ultimately after a semi-sweet carbonated cider (I have kegging equipment). She'll probably want to add some blackberry or something later - I can do that after-the-fact right?
I have on-hand right now campden tablets, yeast (Safcider and a bunch of beer yeasts), acid blend, and yeast nutrient. I have to go to the LHBS tomorrow to return the crusher I rented, so if I need anything else, I'll be there tomorrow.
Specifically : Should I add campden right away? 1 tablet per gallon?
My beer tends to do very well when fermentation is temperature-controlled. Is cider like this? What temp should I dial in?
How long then to pitch? Add yeast nutrient? How much?
Once fermentation is done, I do .... something ... to inhibit further yeast activity, pop it in a keg, and carbonate right?
We pressed a little over 5 gallons today. I have it in a fermenter in my fermentation chamber, and I have it cooling down...because I'm not sure what else to do next. I've added nothing at this point (no yeast or anything).
I'm ultimately after a semi-sweet carbonated cider (I have kegging equipment). She'll probably want to add some blackberry or something later - I can do that after-the-fact right?
I have on-hand right now campden tablets, yeast (Safcider and a bunch of beer yeasts), acid blend, and yeast nutrient. I have to go to the LHBS tomorrow to return the crusher I rented, so if I need anything else, I'll be there tomorrow.
Specifically : Should I add campden right away? 1 tablet per gallon?
My beer tends to do very well when fermentation is temperature-controlled. Is cider like this? What temp should I dial in?
How long then to pitch? Add yeast nutrient? How much?
Once fermentation is done, I do .... something ... to inhibit further yeast activity, pop it in a keg, and carbonate right?