I am preparing to brew my first batch of hard cider and wanted to get some input prior to moving forward. I plan to head to a local orchard and pick up some preservative free, fresh pressed cider. Was going to see if they have multiple blends available so that I can experiment with how the different blends impact the taste. I have two different yeasts that I intend to try based off of a number of different threads that I read through. The first is Wyeast 1028 London Ale and the second is SafCider.
Steps I plan to follow are as follow:
1. Using StarSan, make sure that everything that I am using is properly sanitized
2. Add cider to 1 gallon glass carboys
3. Measure the initial specific gravity of the cider
4. Add Sodium Metabisulfite tablet to the cider to kill of any yeast that exists in the cider (wait 24 hours)
5. Add 1g of yeast to each of the glass carboys and add rubber stopper and twin bubble airlock
6. Continue to monitor and measure the specific gravity daily
This is where I am getting stuck. I ultimately am looking to achieve a hazy, sweet cider that is slightly carbonated and around 4%-5%. I am curious if I can do this leveraging the carboys stopping at a certain specific gravity and sealing off or if I need to look into getting a home brewing keg so that I can carbonate in there without worrying about blowing up jugs in my basement. I also have an auto siphon and bottle filler (would need to get bottles) if you guys think that bottles would be a better alternative. I am looking at what is the best long term approach that allows me to experiment on smaller batches initially while I fine tune the flavor.
Any thoughts on how best to proceed? I would like to get started ASAP but want to make sure I have all of the right tools prior to getting the first batch started.
Thanks for your help and guidance.
Tim
Steps I plan to follow are as follow:
1. Using StarSan, make sure that everything that I am using is properly sanitized
2. Add cider to 1 gallon glass carboys
3. Measure the initial specific gravity of the cider
4. Add Sodium Metabisulfite tablet to the cider to kill of any yeast that exists in the cider (wait 24 hours)
5. Add 1g of yeast to each of the glass carboys and add rubber stopper and twin bubble airlock
6. Continue to monitor and measure the specific gravity daily
This is where I am getting stuck. I ultimately am looking to achieve a hazy, sweet cider that is slightly carbonated and around 4%-5%. I am curious if I can do this leveraging the carboys stopping at a certain specific gravity and sealing off or if I need to look into getting a home brewing keg so that I can carbonate in there without worrying about blowing up jugs in my basement. I also have an auto siphon and bottle filler (would need to get bottles) if you guys think that bottles would be a better alternative. I am looking at what is the best long term approach that allows me to experiment on smaller batches initially while I fine tune the flavor.
Any thoughts on how best to proceed? I would like to get started ASAP but want to make sure I have all of the right tools prior to getting the first batch started.
Thanks for your help and guidance.
Tim
