Hi guys, I am new to the site and new to homebrewing. I fell in love with an apple cider while on vacation which prompted me to start this process.
The brewmaster was kind enough to give me some advice, but I am having trouble interpreting it. Cananyone shed some light on this:
"I'd shoot for a starting gravity of about 12.5 deg P."
I am assuming this is SG and it equates to 1.050. What I can't figure out is does this mean the SG should be that at the very start of mixing my product with yeast, prior to setting it to ferment?
Also, I plan to cold crash, and then mix back with some concentrate to back sweeten prior to putting in the keg. How do I know when exactly to cold crash?
Thanks guys for any pointers
The brewmaster was kind enough to give me some advice, but I am having trouble interpreting it. Cananyone shed some light on this:
"I'd shoot for a starting gravity of about 12.5 deg P."
I am assuming this is SG and it equates to 1.050. What I can't figure out is does this mean the SG should be that at the very start of mixing my product with yeast, prior to setting it to ferment?
Also, I plan to cold crash, and then mix back with some concentrate to back sweeten prior to putting in the keg. How do I know when exactly to cold crash?
Thanks guys for any pointers