Hello all,
I am new to winemaking. I have been making beer for awhile and would like to try something in addition. I will have the ability to get FRESH pressed apple cider in october. Just looking for some info. I read the sticky about apfelwein and just had some questions.
1) With using apple cider do I need to transer to a secondary due to the lack of filtration?
2) What yeast should I use? Would be nice if you could provide a reason.
3) How much sugar should I add? Should it be corn sugar or table sugar?
4) Do I need any other additives? Campden tablets? Tannin? etc
Thanks in advance.
I understand this is a noob post but hopefully you folks will be gentle!
Ferment On! :rockin:
I am new to winemaking. I have been making beer for awhile and would like to try something in addition. I will have the ability to get FRESH pressed apple cider in october. Just looking for some info. I read the sticky about apfelwein and just had some questions.
1) With using apple cider do I need to transer to a secondary due to the lack of filtration?
2) What yeast should I use? Would be nice if you could provide a reason.
3) How much sugar should I add? Should it be corn sugar or table sugar?
4) Do I need any other additives? Campden tablets? Tannin? etc
Thanks in advance.
I understand this is a noob post but hopefully you folks will be gentle!
Ferment On! :rockin: