So for my first attempt at this i have decided to keep it simple so i can see how things go and not worry about blowing too much money should it not go well but so far, everythings pretty smooth going
For this batch i have picked up 5 gallons of pasturized organic apple cider with only ascorbic acid added and i have used a lavaline champagne EC-1118 yeast. Alot of the posts i have read said not to use a champagne yeast because it tends to eat up all the sugar leading to a pretty dry cider, but the local store said they use this yeast all the time in their batches and strongly recomended it, so i'll try it once Now it's only the second day in and the airlock is happilly bobing away. Is there any thoughts on the best way to bottle condition tho? Some posts are all for sugar pellets in the individual bottle rather then dosing and so on. Just curious as which would be the better way to go about it
(I will be bottling with Grolsch Flip Tops)
For this batch i have picked up 5 gallons of pasturized organic apple cider with only ascorbic acid added and i have used a lavaline champagne EC-1118 yeast. Alot of the posts i have read said not to use a champagne yeast because it tends to eat up all the sugar leading to a pretty dry cider, but the local store said they use this yeast all the time in their batches and strongly recomended it, so i'll try it once Now it's only the second day in and the airlock is happilly bobing away. Is there any thoughts on the best way to bottle condition tho? Some posts are all for sugar pellets in the individual bottle rather then dosing and so on. Just curious as which would be the better way to go about it
(I will be bottling with Grolsch Flip Tops)