Hi,
I am about to start multiple experiments brewing cider from Peaches, Nectarines, Prunes and Pears. I plan to use Nottingham Ale Yeast and to ferment naturally (no boiling or sulphites). I don't have a press so I am just going to juice the fruit, add yeast nutrient, pectic enzyme and pitch the yeast, leave to ferment for a few weeks than rack it, add a sugar solution and bottle it to carbonate.
This will be my first time brewing so I was wondering if this seems like a good method? Or does anyone have any suggestions of how I go about it.
Each fruit will be a different batch of cider and then depending on the tastes, I planned to mix a few batches to see what I get.
I am about to start multiple experiments brewing cider from Peaches, Nectarines, Prunes and Pears. I plan to use Nottingham Ale Yeast and to ferment naturally (no boiling or sulphites). I don't have a press so I am just going to juice the fruit, add yeast nutrient, pectic enzyme and pitch the yeast, leave to ferment for a few weeks than rack it, add a sugar solution and bottle it to carbonate.
This will be my first time brewing so I was wondering if this seems like a good method? Or does anyone have any suggestions of how I go about it.
Each fruit will be a different batch of cider and then depending on the tastes, I planned to mix a few batches to see what I get.