I have never done a cider, been nearly 10 years since my last batch of beer. We have an orchard with tons of leftover apples. Got 3.5 gallons of fresh juice and figure I'll have around 10 gallons over the next few days. I have several yeasts on hand, 71B, Red Star Classique, Safale 04 & 05. Also wondering about mixing with honey for a mead. Have glass carboys and buckets, Kegs possible to secondary. open to your knowledge and suggestions.
Apple juice alone I would go with SO4 / 5 if adding honey for a Cyser and kicking the gravity up I would go with the Red Star Clasique. 71B would be just fine as well.
With 10 Gallons consider doing one of both to get a sense of how they work with and without the honey.
Yep 1.050 to 1.060 is pretty typical.
SO4 / 5 without additional nutrients works well. Temperature at close to room temp and rack from primary at about 1.010. Usually stops somewhere near 1.004 leaving some residual sugar.
Cyser with enough honey to 1.100 plus or minus a bit with some additional nutrients (Fermaid-O works well) and ether the Red Star or 71B should go dry. If you add some acid to taste and perhaps a little vanilla and let it age for 3 to 6 months or so (or more) should work just fine.
Got 5 gallons sitting with campden added. Got a bunch more apples to go. Calling for rain all week so it gives me an indoor project.
The wife made up some Burbon vanilla extract...
Post time 2022-12-3 10:26:05
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