jamesjoystick
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- Jan 15, 2007
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I have done few batches of beer, but cider still a new thing.
Was planning this:
-15 kg of apples, mostly Ida Reds (sweet)
will press juice, looking for 6-7 litres of juice (?)
- 5 litres of pure apple juice ( http://www.harboe-international.com/en/Products/Juices/Pure%20Apple%20Juice.aspx )
Wyeast 4766 yeast ( http://www.wyeastlab.com/rw_yeaststrain_detail.cfm?ID=62 )
And MAYBE some glucose : ( http://www.homebrewwest.ie/glucose-vinoferm-1-kg-1718-p.asp )
Without the glucose, how much alcohol I'm looking at? Would be good in 5-6 %. Can I stop the fermenting somehow to get the sweetness? I would LOVE to get it to Magners / Bulmers -style
Any other suggestions are much appreciated!
Was planning this:
-15 kg of apples, mostly Ida Reds (sweet)
will press juice, looking for 6-7 litres of juice (?)
- 5 litres of pure apple juice ( http://www.harboe-international.com/en/Products/Juices/Pure%20Apple%20Juice.aspx )
Wyeast 4766 yeast ( http://www.wyeastlab.com/rw_yeaststrain_detail.cfm?ID=62 )
And MAYBE some glucose : ( http://www.homebrewwest.ie/glucose-vinoferm-1-kg-1718-p.asp )
Without the glucose, how much alcohol I'm looking at? Would be good in 5-6 %. Can I stop the fermenting somehow to get the sweetness? I would LOVE to get it to Magners / Bulmers -style
Any other suggestions are much appreciated!
