cloudbreak00
Member
So I am new to making cider. I am trying to make apple cider and this is what I have done so far. I mixed 2 gallons of apple juice pasteurized and 2 lbs of sugar mixed with red star champagne yeast. I was unable to obtain a S.G. in the beginning due to not having a device to hold enough juice to get the hydrometer to float. So it has been brewing for one week now and the airlock is starting to decrease in the frequency of bubbling. Does this mean the yeast is starting to stop fermenting?
We are wanting to siphon to a secondary. Do I take a specific gravity before I do this? Can I taste what is in the primary to see if I like it at all? When we siphon to the secondary, what do we need to add to clarify to cider? Do we add more sugar or leave it alone? Also, if we wanted to carbonate the drink what do we add to make begin carbonation?
Any help would greatly be appreciated. Thank you for your time in reading this post. I will respond as quickly to any questions.
Also, everything was sterile when I began this project.
We are wanting to siphon to a secondary. Do I take a specific gravity before I do this? Can I taste what is in the primary to see if I like it at all? When we siphon to the secondary, what do we need to add to clarify to cider? Do we add more sugar or leave it alone? Also, if we wanted to carbonate the drink what do we add to make begin carbonation?
Any help would greatly be appreciated. Thank you for your time in reading this post. I will respond as quickly to any questions.
Also, everything was sterile when I began this project.