jbswickedbrew
Member
Alright couple questions on cider making for dummies I guess... I am doing a first batch of cider, picking up unpasteurized fresh pressed cider later today. This will be a hard cider looking to take it quite high by using a large amount of sugar with plenty of fermentation time. I was thinking of starting with a base 1.5 lbs per gallon pure cane sugar and adding .5 lbs per racking if necessary to taste over the long ferment of roughly 6 months pre-bottling.
With this concentration of sugar will I have to heat some of the cider to allow the sugar to dissolve or should I just put the cider in my primary and slowly stir in the cane sugar? If heating is required what is a good pre-boil temperature to try and maintain while adding the sugar.
Secondly the research I have done as well as speaking with my local shop owner has told me this should yield a ABV of roughly 18 percent if all goes well and I actually make it the 6 months plus bottle conditioning. Does this seem like a fair figure or is it mostly high hopes and steam on a first batch?
Thirdly (appears the more I think the more questions I get...) Since it is apple season here, and cider time is only so long and it takes good time to get a good batch. Is there any way to keep 5 gallons of unpasteurized cider good in the meantime of finding out if this batch is decent or in need of major tweaking come Feb.
Any comments suggestions answer are greatly appreciated. Anything you personally experienced is even better!
Recipe 5 gallons fresh pressed unpasteurized cider
1.5 - 2 lbs cane sugar per gal.
I am open to other sweetening ideas as well as flavoring but I do think that a straight cider is a good start point.
With this concentration of sugar will I have to heat some of the cider to allow the sugar to dissolve or should I just put the cider in my primary and slowly stir in the cane sugar? If heating is required what is a good pre-boil temperature to try and maintain while adding the sugar.
Secondly the research I have done as well as speaking with my local shop owner has told me this should yield a ABV of roughly 18 percent if all goes well and I actually make it the 6 months plus bottle conditioning. Does this seem like a fair figure or is it mostly high hopes and steam on a first batch?
Thirdly (appears the more I think the more questions I get...) Since it is apple season here, and cider time is only so long and it takes good time to get a good batch. Is there any way to keep 5 gallons of unpasteurized cider good in the meantime of finding out if this batch is decent or in need of major tweaking come Feb.
Any comments suggestions answer are greatly appreciated. Anything you personally experienced is even better!
Recipe 5 gallons fresh pressed unpasteurized cider
1.5 - 2 lbs cane sugar per gal.
I am open to other sweetening ideas as well as flavoring but I do think that a straight cider is a good start point.