So this is my first brew! Wanted to do something for a long, long time but have been overwhelmed by all the steps. This seems like a nice starter, so thanks for the recipe! 2 1/2 gallons, OG 1.060, currently (2 1/4 days later) 1.032, I'll wait until tomorrow morning to bottle. I'm a canner and will be using strong 1L flip-tops so not too worried about the pasteurization; just checking in to give future readers my experience with this.
NashamBrewer said:I just did a 1 gallon batch using soft Belgian candy sugar in lieu of the brown sugar. It's been in the primary for about a day and so far it's looking pretty good. I'm going to cold crash this in another day then bottle her up. Well see how it turns out after I pasteurize it.
Ok first batch of cider and I havent gotten my scale yet... anyone know how many cups of brown sugar you would add per gallon of cider?
Any corn sugar needed at bottling time on this?
Ok, so I am going to give this a try. I am a regular brewer but this is only my second batch of cider. First batch is a dry English cider. Here is my plan, let me know if I am missing anything:
1. 5 gallons of local uv pasteurized cider (3/4 gallon heated up to incorporate 2-3 lbs of brown sugar and a few cinnamon sticks). I am trying to get an OG of about 1.080 (Do I need more sugar here?).
2. Ferment with Nottingham yeast.
3. I am looking to ferment for 3 days to get it to about 1.020 to reach ~6.5% ABV. I'll test to make sure. I don't know if I can cold crash this (the difficulties of apartment living).
4. I plan to bottle this with no additional corn sugar or DME, then monitor with a plastic bottle every 4 hours or so until the bottle is firm, then pasteurize.
5. Pasteurize on a stovetop by immersing the bottles just up to the cap in water heated over 150F for 10 minutes (like the sticky says).
6. Refrigerate, drink, and enjoy.
Does this sound right? Any other pieces of advice to a cider neophyte? Thanks.
-Jeff
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