andyherrick
Well-Known Member
Hello all,
This is my first cider beer. I attempted the applebee recipe that is posted on this site. I was wondering if anybody could help me out on what my FG should be. Here is the recipe.
4 gallon apple juice (from store 100% from concentrate)
1 lb crystal 10 L
4 oz. chocolate malt
1 1/2 cup DME (just because I had some laying around)
Nottingham yeast
I steeped the grains and then boiled DME for ten minutes. Pitched yeast and is currently at 60 degrees. Original gravity was 1.050.
I am thinking it will finish around 1.010. Am I wrong?
Also, does anyone have any suggestions about the amount of priming sugar.
Thanks everyone.
This is my first cider beer. I attempted the applebee recipe that is posted on this site. I was wondering if anybody could help me out on what my FG should be. Here is the recipe.
4 gallon apple juice (from store 100% from concentrate)
1 lb crystal 10 L
4 oz. chocolate malt
1 1/2 cup DME (just because I had some laying around)
Nottingham yeast
I steeped the grains and then boiled DME for ten minutes. Pitched yeast and is currently at 60 degrees. Original gravity was 1.050.
I am thinking it will finish around 1.010. Am I wrong?
Also, does anyone have any suggestions about the amount of priming sugar.
Thanks everyone.
