I am wanting to try my hand at making a small batch cider. I have 1 gallon of cider I bought from the store that is 100% apples from a local source, but bottled and sold by white house so it is definitely pasteurized. I have a couple 1/2 gallon carboys with bungs and air locks. My original intent was to do a spiced batch and a straight batch. I had toyed with doing one of them with raisins, dried figs and some plum brandy I had made, but I think I am abandoning that idea after reading this forum and other sources.
I want to make a scrumpy, again my understanding is a cloudy still cider. I have the cider yeast from london brew supplies to pitch. So now I have a few questions.
1. Should I just divide the cider between two carboys and pitch the yeast in and let it start fermenting? Not wanting a clear i see no need to add and clarified.
2. If I want to do a spiced could I save some of the cider and stew with spices to add at racking in the secondary?
If I want a still when it comes to bottling can I just transfer from the secondary to a sterile carboy, cap it with the plastic screw cap and store it for a few months to let it age?
I want to make a scrumpy, again my understanding is a cloudy still cider. I have the cider yeast from london brew supplies to pitch. So now I have a few questions.
1. Should I just divide the cider between two carboys and pitch the yeast in and let it start fermenting? Not wanting a clear i see no need to add and clarified.
2. If I want to do a spiced could I save some of the cider and stew with spices to add at racking in the secondary?
If I want a still when it comes to bottling can I just transfer from the secondary to a sterile carboy, cap it with the plastic screw cap and store it for a few months to let it age?