THESULLI
Well-Known Member
- Joined
- Oct 2, 2016
- Messages
- 93
- Reaction score
- 58
Hello all!
After taking a long hiatus from brewing/drinking, this time of year always gets me thinking about doing a hard cider for Christmas.
Every year, my girlfriend and I drink about 150 gallons of this spiced cider from Trader Joes. We can't get enough of it! Since my brewing knowledge is limited to extract/specialty grains, I was hoping the cider experts could put their 2 cents in.
If I were to ferment a 5 gallon batch of this stuff, how would that work out for me in you experience? It is pre spiced so I am not sure if that makes a difference in fermentation or not. Does it have enough sugar in it as is? Should I add some? If so how much, and what kind? When it comes to yeast, I have seen that some popular ale yeasts are pretty standard. Any truth to that?
Like I said, I am 110% new to cider and would love a little input on this project.
Thank you!
After taking a long hiatus from brewing/drinking, this time of year always gets me thinking about doing a hard cider for Christmas.
Every year, my girlfriend and I drink about 150 gallons of this spiced cider from Trader Joes. We can't get enough of it! Since my brewing knowledge is limited to extract/specialty grains, I was hoping the cider experts could put their 2 cents in.
If I were to ferment a 5 gallon batch of this stuff, how would that work out for me in you experience? It is pre spiced so I am not sure if that makes a difference in fermentation or not. Does it have enough sugar in it as is? Should I add some? If so how much, and what kind? When it comes to yeast, I have seen that some popular ale yeasts are pretty standard. Any truth to that?
Like I said, I am 110% new to cider and would love a little input on this project.
Thank you!