jaydog2314
Well-Known Member
ok so i've been reading a lot about cider and it seems like it can be a nice quick and cheaper way to help fill/supplement the pipeline plus with fall/winter months approaching it would be nice to have. i've been reading a lot of about the recipes and processes and have a few quick questions.
I'm planning on following recipe tweaked a bit from here:
https://www.homebrewtalk.com/f81/great-simple-recipe-356684/
I was planning on tweaking this recipe from that thread(jetmech_63)
3 gallons apple juice
2 gallons apple cide
1lb corn sugar
yeast nutrient
ec-1118
"Put all of that into primary, combined well, let sit for 2 weeks primary, 1 week secondary. Then into keg with 1.5 Tbsp Potassium Sorbate. Chilled overnight. Following day added 2.5 cans frozen Old Orchard Berry Blend(found at Walmart). Carbed in keg for a week, and viola! Raspberry apple Cider!! Tastes phenomenal and made it for right about $21.00! I can't stress how awesome this tastes! And so easy!"
NOW here are my questions, I don't keg, so would I follow the chill overnight-potassium sorbate wait 24 hours then add frozen concentrate of my choosing and then bottle using the concentrate as my priming sugar? would I need to stove top pasteurize the bottles still if I used the PS? do you only need to stove top pasteurize if you used unpasteurized juice/cider? how long does it take for bottles to condition, I swear I have been reading that they are ready in a really short time.
I just want to clarify before I go making cider and bottle bombs! I've tried my best to research on it on here but haven't gotten a real clear answer.
Thanks for any help!
I'm planning on following recipe tweaked a bit from here:
https://www.homebrewtalk.com/f81/great-simple-recipe-356684/
I was planning on tweaking this recipe from that thread(jetmech_63)
3 gallons apple juice
2 gallons apple cide
1lb corn sugar
yeast nutrient
ec-1118
"Put all of that into primary, combined well, let sit for 2 weeks primary, 1 week secondary. Then into keg with 1.5 Tbsp Potassium Sorbate. Chilled overnight. Following day added 2.5 cans frozen Old Orchard Berry Blend(found at Walmart). Carbed in keg for a week, and viola! Raspberry apple Cider!! Tastes phenomenal and made it for right about $21.00! I can't stress how awesome this tastes! And so easy!"
NOW here are my questions, I don't keg, so would I follow the chill overnight-potassium sorbate wait 24 hours then add frozen concentrate of my choosing and then bottle using the concentrate as my priming sugar? would I need to stove top pasteurize the bottles still if I used the PS? do you only need to stove top pasteurize if you used unpasteurized juice/cider? how long does it take for bottles to condition, I swear I have been reading that they are ready in a really short time.
I just want to clarify before I go making cider and bottle bombs! I've tried my best to research on it on here but haven't gotten a real clear answer.
Thanks for any help!