smh
Well-Known Member
Hi Folks,
I'm setting up to make hard apple cider and have a few questions. I plan on using 3Gallons of unpreserved, but pasturized (flash--I know not UV, but best I can do in the area) cider from a mixture of apples. The questions:
1) Do I need to campden treat since it's pasturized?
2) Should I add pectic enzyme? How much, when and for how long?
3) How much sugar should I add and what method should I use? Dissolve by gently heating in half a gallon or so?
4) I have either Nottingham or Safale S-04 yeast, which should I choose?
5) Do I need nutrient?
6) I will either cold-crash or dishwasher pasturize. I have potassium sorbate too if that's a better option. I want slightly sweet, so what hydrometer reading am I looking for here?
7) If I cold-crash do I have to keep bottles in the fridge? I dont' have much space.
8) I MAY want to carb some. If I do should I let ferment out then bottle carb? Any way to keep this a bit sweet?
I'm setting up to make hard apple cider and have a few questions. I plan on using 3Gallons of unpreserved, but pasturized (flash--I know not UV, but best I can do in the area) cider from a mixture of apples. The questions:
1) Do I need to campden treat since it's pasturized?
2) Should I add pectic enzyme? How much, when and for how long?
3) How much sugar should I add and what method should I use? Dissolve by gently heating in half a gallon or so?
4) I have either Nottingham or Safale S-04 yeast, which should I choose?
5) Do I need nutrient?
6) I will either cold-crash or dishwasher pasturize. I have potassium sorbate too if that's a better option. I want slightly sweet, so what hydrometer reading am I looking for here?
7) If I cold-crash do I have to keep bottles in the fridge? I dont' have much space.
8) I MAY want to carb some. If I do should I let ferment out then bottle carb? Any way to keep this a bit sweet?