dallas996
Well-Known Member
So I have been making genuinely tasty, good "young" ciders for a few years now. I have a pretty discriminating palate as do the majority of my friends, but I want to move to the next level. I have found that my current best recipe tastes best around 1.010 to 1.015 SG. Not a problem with cold crashing, so much as what is the best way to "final" crash it without affecting the flavor or clarity (PS, campden tablets, etc) I have also finally bitten the bullet and purchased a corny system, so I can carb to my taste more easily. So my questions in general I guess would be:
1. Whats the best way to final crash the yeast after cold crash without affecting flavor?
2. What is a good carb volume? (say, in the Crispin, Horsby, Woodchuck ballpark)
3. I see a lot of long primary and secondary ferments as well as bottle conditioning; are these truly garnering a finer product? I ask because my cider disappears very rapidly with much shorter times due to taste.
PS. I am sure this info is here somewhere, but I haven't come across anything specific enough in my searches to give me a "warm, fuzzy" about where I need to shoot.
1. Whats the best way to final crash the yeast after cold crash without affecting flavor?
2. What is a good carb volume? (say, in the Crispin, Horsby, Woodchuck ballpark)
3. I see a lot of long primary and secondary ferments as well as bottle conditioning; are these truly garnering a finer product? I ask because my cider disappears very rapidly with much shorter times due to taste.
PS. I am sure this info is here somewhere, but I haven't come across anything specific enough in my searches to give me a "warm, fuzzy" about where I need to shoot.
