Hi all!
I just bottled my first batch of beer last night, so of course I'm itching to start something else right away while I wait for it to carbonate. I've seen other similar threads about this subject on here, but I'd just like a little feedback on what I propose to do so I don't have any major catastrophes.
I saved a portion of the yeast cake from my beer (about 6 oz.). I plan on mixing that with 3 gallons of apple juice and 3 pounds of honey and racking it to a 5 gallon glass carboy. I'll ferment for 6 weeks (if I can stand to wait that long). My plan then is to add some pomegranate/blueberry juice concentrate as priming sugar and bottle.
Questions:
1. Is the amount of yeast appropriate for the amount of liquid I'm using?
2. Am I adding the juice concentrate at the right time? I'm not really concerned about a heavy fruit "flavor" as much as I'd just like to have the essence/aroma of the fruit come through. Will using the juice as priming sugar accomplish this? Or should I add the juice during fermentation?
3. Can I bottle in clear bottles, or is the cider sensitive to light like beer is?
4. What range should I expect for my OG? I know that I want my FG to be 1.000 or lower.
5. What kind of alcohol content can I expect?
Thanks!!
I just bottled my first batch of beer last night, so of course I'm itching to start something else right away while I wait for it to carbonate. I've seen other similar threads about this subject on here, but I'd just like a little feedback on what I propose to do so I don't have any major catastrophes.
I saved a portion of the yeast cake from my beer (about 6 oz.). I plan on mixing that with 3 gallons of apple juice and 3 pounds of honey and racking it to a 5 gallon glass carboy. I'll ferment for 6 weeks (if I can stand to wait that long). My plan then is to add some pomegranate/blueberry juice concentrate as priming sugar and bottle.
Questions:
1. Is the amount of yeast appropriate for the amount of liquid I'm using?
2. Am I adding the juice concentrate at the right time? I'm not really concerned about a heavy fruit "flavor" as much as I'd just like to have the essence/aroma of the fruit come through. Will using the juice as priming sugar accomplish this? Or should I add the juice during fermentation?
3. Can I bottle in clear bottles, or is the cider sensitive to light like beer is?
4. What range should I expect for my OG? I know that I want my FG to be 1.000 or lower.
5. What kind of alcohol content can I expect?
Thanks!!