So I have a pound of crystal malt and trying to think of how to use it in my next five gallon batch of cider/cyser. I plan on using a pound of fermentable sugar per gallon of cider. This will consist of honey and brown sugar. I like the idea of adding the caramel flavor to the cider by utilizing the crystal malt. Couple of questions:
1. What is the best way to add the crystal malt to the apple juice without heating the juice to avoid peptic haze?
2. Does a pound of crystal malt equal a pound of fermentable sugar?
3. If I mash the malt in a gallon of water can I then add the honey to that wort and combine with four gallons of apple juice and begin fermentation?...Is this an ideal route?
4. The yeast I will be pitching is Wyeast 3864 Canada/Belgium Ale, liquid form...any thoughts on this recipe?
Thanks ahead of time for all who read and participate.
1. What is the best way to add the crystal malt to the apple juice without heating the juice to avoid peptic haze?
2. Does a pound of crystal malt equal a pound of fermentable sugar?
3. If I mash the malt in a gallon of water can I then add the honey to that wort and combine with four gallons of apple juice and begin fermentation?...Is this an ideal route?
4. The yeast I will be pitching is Wyeast 3864 Canada/Belgium Ale, liquid form...any thoughts on this recipe?
Thanks ahead of time for all who read and participate.