help an advanced brewer with my first cider

[HausBrauerei_Harvey]

I've been brewing 4 years now and think I know my stuff pretty well, but I haven't done a cider yet. My wife has requested one and purchased some 100% apple juice not from concentrate and without potassium sorbate from costco today. I have read the awesome sticky by yooper but still have a few questions.

i plan to ferment with WY1968 london ESB i have on-hand, then add potassium sorbate when kegging and back-sweeten a little.

let me know if i am missing something or it's really that easy.

questions I have:

1) I am very familiar with water adjustments, is there any additions that are common in good ciders, more calcium, sodium? or just roll with the juice as it.

2) I realize this is up to my taste-preference, but what gravity would I target when back-sweetening for a cider which I do not want to taste really dry. for the record my wife likes angry orchard's standard cider.

3) for 5 gallons into the keg how much potassium sorbate do I need to add?

Thanks for your help!

 

[bernardsmith]

Only brewers need water. Cider does not need to be diluted with anything but more apple juice. The only adjustments that are made with cider is in ensuring that the right blend and mix of apples has been made at the orchard - You want enough tannin, enough, acidity and enough sugar. Typically apple juice manufactured for a soft drink don't make good cider... but if Cosco is your nearest Orchard then that's what you have...

The amount of sweetness is dependent on the acidity, the ABV and the amount of tannin. Bench test your batch.

You will need BOTH sorbate and K-meta. They work in tandem. Sorbate and K-meta typically come with instructions.
Good luck.