I figured it would be better to start a new thread instead of adding this to my other thread about ciders. I found this recipe on line:
Looks fairly straight forward to me. My only questions would be on the amount of honey. This seems like a lot of honey. So should I go with the recipe as is, or should I take a hydro reading of the apple juice and then try to figure the amount of honey I need to add? From other threads I can see that 1.070 is a good starting point for cider. So to get there, is there an online calculator that anyone has seen that would help me figure the amount of honey to add?A really simple three gallon batch
3 Gallons Apple Juice (no preservatives, not from concentrate)
2 pounds Wildflower honey
Nottingham dried ale yeast
This is simple. Just dissolve the honey in about a half gallon of the juice. Heat to 140 F on the stove to pasteurize the honey (the apple juice is already pasteurized), chill to room temperature and mix w/ the rest of the juice in a five gallon carboy. Aerate well by shaking and pitch one packet of Nottingham ale yeast.
After two weeks, transfer two a three gallon carboy for secondary and keep it there for six weeks or, at the very least, until it clears. Bottle w/ one half cup of corn sugar to prime.
It will be carbonated in about a month but really doesnt reach full carbonation until a good three or four months. It really starts getting good at six months but continues to improve for a long time after that.