tenordrummer4life
Member
Hey guys!
I'm relatively new at homebrewing so I decided to try my hand at making a cider. I picked up a packet of SafCider AS-2, rehydrated half of it, and pitched it into a plastic 3 gallon fermenter filled with Walmart apple juice. I didn't add any sugar before putting the airlock on.
I really wanted to make a nice Thanksgiving style cider with cinnamon and vanilla and such. Any recommendations for how much flavoring to add? Also, when and how should I add the flavoring as I've never done this before?
With this yeast, I plan to keep the temperature in the 70-75 F range throughout the fermentation. Is this a good temperature for a more mellow cider or should I try to make it colder?
I've also seen videos and posts on here saying to leave the cider to ferment for a month before bottling. Should I do that, wait longer, or bottle earlier?
Again, I'm quite new at this and would appreciate any helpful advice you could give. Thanks and cheers!
I'm relatively new at homebrewing so I decided to try my hand at making a cider. I picked up a packet of SafCider AS-2, rehydrated half of it, and pitched it into a plastic 3 gallon fermenter filled with Walmart apple juice. I didn't add any sugar before putting the airlock on.
I really wanted to make a nice Thanksgiving style cider with cinnamon and vanilla and such. Any recommendations for how much flavoring to add? Also, when and how should I add the flavoring as I've never done this before?
With this yeast, I plan to keep the temperature in the 70-75 F range throughout the fermentation. Is this a good temperature for a more mellow cider or should I try to make it colder?
I've also seen videos and posts on here saying to leave the cider to ferment for a month before bottling. Should I do that, wait longer, or bottle earlier?
Again, I'm quite new at this and would appreciate any helpful advice you could give. Thanks and cheers!