So, I want to do run of cider for the purposes of making apple jack. I'm trying to make enough to fill at least a 750ML bottle. I have several questions which, after doing a quick forum search, I still need some insight on.
1) How much cider do I need to start with to reach the 750ml (or 25 ounces)? I'm assuming only one freezing cycle. I was hoping to get away with a half-gallon run, but I don't know how much you lose to a freezing cycle.
2) Which yeast for maximum abv? I'm considering ec1118, which I think will survive up to 18%. I plan on buying some today. If this isn't the right type, I can always use it somewhere else and it's certainly cheap enough to not worry overmuch about it.
3) How do I figure out how much sugar to add to the primary? I know I can use an online calculator based on gravity readings. Is there another way?
4) I want the final product to be sweet or at least not completely dry. Once the ferment is done, should I treat with campden tablets or can I assume that the high alcohol content will have killed the yeast for me (given that I reached at least 18% abv via gravity reading)? I figure I can add enough sugar to make the alcohol, then add more on top for residual sweetness or backsweeten after letting it ferment dry, but I certainly don't want a bottle bomb while I let it age in a bottle. I'm guessing campden tablets are safest, but that's why I'm asking.
5) Should I let it sit in primary or secondary for a bit? I'm considering siphoning off into a secondary, letting it sit in the fridge a few days, then transferring to a plastic jug for the freezing process. I wasn't going to let it sit for an appreciable amount of time, but i figure I'd ask the wiser heads amongst us for advice on this point.
thanks all. I'll be updating the first time cider making faq thread with the answers I get.
1) How much cider do I need to start with to reach the 750ml (or 25 ounces)? I'm assuming only one freezing cycle. I was hoping to get away with a half-gallon run, but I don't know how much you lose to a freezing cycle.
2) Which yeast for maximum abv? I'm considering ec1118, which I think will survive up to 18%. I plan on buying some today. If this isn't the right type, I can always use it somewhere else and it's certainly cheap enough to not worry overmuch about it.
3) How do I figure out how much sugar to add to the primary? I know I can use an online calculator based on gravity readings. Is there another way?
4) I want the final product to be sweet or at least not completely dry. Once the ferment is done, should I treat with campden tablets or can I assume that the high alcohol content will have killed the yeast for me (given that I reached at least 18% abv via gravity reading)? I figure I can add enough sugar to make the alcohol, then add more on top for residual sweetness or backsweeten after letting it ferment dry, but I certainly don't want a bottle bomb while I let it age in a bottle. I'm guessing campden tablets are safest, but that's why I'm asking.
5) Should I let it sit in primary or secondary for a bit? I'm considering siphoning off into a secondary, letting it sit in the fridge a few days, then transferring to a plastic jug for the freezing process. I wasn't going to let it sit for an appreciable amount of time, but i figure I'd ask the wiser heads amongst us for advice on this point.
thanks all. I'll be updating the first time cider making faq thread with the answers I get.