BrewingChip
Well-Known Member
- Joined
- Aug 23, 2017
- Messages
- 66
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Hello all,
I recently bought a gallon of freshly pressed apple cider from a local Cider Mill at a Farmer’s Market. It has no preservatives and from my research seems to be perfect for hard cider. I have US-05 that i was originally planning on using for an amber ale, but now i am thinking i would use it for this cider. However, i have a few questions i would like to have answers for before i give this a try...
1. Should i just pour the cider into my 1 gallon carboy and then pitch the yeast? Or do i need to heat up the cider first?
2. Is it critical that i use something to kill of the yeast towards the end of fermentation?
3. If I want it to be sweet rather than bone dry, what should i do?
Any help would be appreciated. I don’t live that close to a Homebrewing Store and i would rather not make the drive to get an ingredient/chemical/supplies if i dont have to. Thanks!
I recently bought a gallon of freshly pressed apple cider from a local Cider Mill at a Farmer’s Market. It has no preservatives and from my research seems to be perfect for hard cider. I have US-05 that i was originally planning on using for an amber ale, but now i am thinking i would use it for this cider. However, i have a few questions i would like to have answers for before i give this a try...
1. Should i just pour the cider into my 1 gallon carboy and then pitch the yeast? Or do i need to heat up the cider first?
2. Is it critical that i use something to kill of the yeast towards the end of fermentation?
3. If I want it to be sweet rather than bone dry, what should i do?
Any help would be appreciated. I don’t live that close to a Homebrewing Store and i would rather not make the drive to get an ingredient/chemical/supplies if i dont have to. Thanks!