bri11oh34d
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- Oct 6, 2008
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Just want to go through my steps here and make sure I'm ready to go...please correct me or offer suggestions...I'm looking to make a nice clear, sweeter cider, perhaps with some carbonation...
1. Getting 5 gallons of unpastuerized cider today from local orchard.
2. Throw the cider in a better bottle along with 5 campden tablets crushed
3. 12 hours later put in the pectic enzyme (how much?)
4. 12 hours later put in the yeast (S-04) and let sit for a few weeks
5. Backsweeten with non-fermentable sugar and carb with fermentable sugar before bottling if necessary (how much of each? a general range would be helpful as I realize this is mostly preference...but i dont want to oversweeten or create bombs)
Some simple questions then...
1. What is a good OG? I have no idea if I should add some sugar or honey at the start...I would like an ABV of about 7%ish... 2. What will be the effects of using white sugar, brown sugar, or honey?
3. And at what point do i put the additional starting sugar in? before the campden or after? I'm jsut worried that going with 5 straight gallons of fresh cider there won't be enough starting sugar...
4. Also, my ingredient kit came with grape tannin and acid blend...when and for what reasons would I want to use these?
Sorry for all the beginner questions but I do appreciate your help...this is definately one of the more friendlier forums I have ever been apart of...
Thanks
1. Getting 5 gallons of unpastuerized cider today from local orchard.
2. Throw the cider in a better bottle along with 5 campden tablets crushed
3. 12 hours later put in the pectic enzyme (how much?)
4. 12 hours later put in the yeast (S-04) and let sit for a few weeks
5. Backsweeten with non-fermentable sugar and carb with fermentable sugar before bottling if necessary (how much of each? a general range would be helpful as I realize this is mostly preference...but i dont want to oversweeten or create bombs)
Some simple questions then...
1. What is a good OG? I have no idea if I should add some sugar or honey at the start...I would like an ABV of about 7%ish... 2. What will be the effects of using white sugar, brown sugar, or honey?
3. And at what point do i put the additional starting sugar in? before the campden or after? I'm jsut worried that going with 5 straight gallons of fresh cider there won't be enough starting sugar...
4. Also, my ingredient kit came with grape tannin and acid blend...when and for what reasons would I want to use these?
Sorry for all the beginner questions but I do appreciate your help...this is definately one of the more friendlier forums I have ever been apart of...
Thanks