pchriste
Member
So Me and my roommate decided to try our hand at hard cider. The recipe we used was:
- 5 Gallons Fresh Cider- No preservatives and Ultraviolet light pasturized
- 2 lbs light brown sugar
- 1 packet Red Star Cote des Blancs yeast
- 1/8th teaspoon potassium metabisulfate
We started it a week ago today (Sept 6) and it started fermenting approx 18 hours after sealing it up. It's currently in a plastic fermentation bucket with an airlock and I have a glass carboy to rack it into. I have a hydrometer but did not take any readings before sealing it up. We have half gallon glass growlers to bottle with and want to have the cider carbonated.
My questions are:
1) When should I rack it to the glass carboy?
2) How long should the 2nd fermentation be?
3) Will I need to add more sugar before bottling to achieve carbonation?
Any other tips and or instructions will be greatly appreciated. Just so you know, this whole operation is taking place in a dorm room so we have limited access to kitchen appliances, ice and various other things
- 5 Gallons Fresh Cider- No preservatives and Ultraviolet light pasturized
- 2 lbs light brown sugar
- 1 packet Red Star Cote des Blancs yeast
- 1/8th teaspoon potassium metabisulfate
We started it a week ago today (Sept 6) and it started fermenting approx 18 hours after sealing it up. It's currently in a plastic fermentation bucket with an airlock and I have a glass carboy to rack it into. I have a hydrometer but did not take any readings before sealing it up. We have half gallon glass growlers to bottle with and want to have the cider carbonated.
My questions are:
1) When should I rack it to the glass carboy?
2) How long should the 2nd fermentation be?
3) Will I need to add more sugar before bottling to achieve carbonation?
Any other tips and or instructions will be greatly appreciated. Just so you know, this whole operation is taking place in a dorm room so we have limited access to kitchen appliances, ice and various other things