Hey guys. So this is my first time brewing anything. I have a couple questions if you guys could help.
First off I'm brewing two one gallon batches using 365 whole foods in a glass carboy. I'm using two different yeasts. One is nottingham ale yeast and the other is red star champagne yeast since those two seem the most popular online for starter brews. I added about a 3/4 a cup to a cup of sugar to each one.
That's about all the important info I can think to add. So on to the questions
1. Is this enough sugar or should I add more?
2. Any idea on how long I can expect this to brew before it's ready to bottle? Was just going to wait for the bubbling to end then bottle it with one sugar cube in each bottle for carbonation purposes.
3. Is it possible to screw this up? I mean it seems so simple but I keep doubting myself. I guess what I'm trying to ask is like when cooking pork they say get it to an internal temp of whatever aka make sure theres no pink in it. I'm use to hearing things like that but from this it seems like do whatever you want and just drink it and things will be fine?
4. Anyone near central mississippi know of any good orchards or any places to get fresh produce? I can't even find a farmers market here. =/ (mainly looking for fresh fruit like apples)
5. Anything else you guys think I should know?
6. Not cider related but if this goes well I want to do a mead next I think so any advice there is appreciated too. Thanks!
First off I'm brewing two one gallon batches using 365 whole foods in a glass carboy. I'm using two different yeasts. One is nottingham ale yeast and the other is red star champagne yeast since those two seem the most popular online for starter brews. I added about a 3/4 a cup to a cup of sugar to each one.
That's about all the important info I can think to add. So on to the questions
1. Is this enough sugar or should I add more?
2. Any idea on how long I can expect this to brew before it's ready to bottle? Was just going to wait for the bubbling to end then bottle it with one sugar cube in each bottle for carbonation purposes.
3. Is it possible to screw this up? I mean it seems so simple but I keep doubting myself. I guess what I'm trying to ask is like when cooking pork they say get it to an internal temp of whatever aka make sure theres no pink in it. I'm use to hearing things like that but from this it seems like do whatever you want and just drink it and things will be fine?
4. Anyone near central mississippi know of any good orchards or any places to get fresh produce? I can't even find a farmers market here. =/ (mainly looking for fresh fruit like apples)
5. Anything else you guys think I should know?
6. Not cider related but if this goes well I want to do a mead next I think so any advice there is appreciated too. Thanks!