Hi All,
I've been making beer for a little while but am new to cider making. I'm currently fermenting a pumpkin cider (first batch of cider for me), but want to make a cranberry cider for the Holiday season. My tentative recipe (loosely based off of the pumpkin cider) for a 5 gal yield:
Based on the recipe, do you think I need the yeast nutrient? The pumpkin cider seems to be fermenting fine without it (same yeast).
Anyone have any recommendations on the quantity of spruce tips and vanilla beans I should use? I would like the spruce to be more in the background; wouldn't mind the vanilla being more prominent, but I don't want a "vanilla bomb" or something like that. I may change the quantities of the flavoring ingredients I have listed depending how the pumpkin cider tastes. Still need to figure out where I'm buying the spruce from, but I'll probably end up getting dried spruce needles/tips.
Also, how much priming sugar should I use? Trying to figure that out for the cider I have fermenting too.. In general, I normally use 5 oz dextrose for a 5 gallon batch of beer. Would that give the cider too much carbonation though?
Happy to hear any general feedback as well!
Thanks!!
I've been making beer for a little while but am new to cider making. I'm currently fermenting a pumpkin cider (first batch of cider for me), but want to make a cranberry cider for the Holiday season. My tentative recipe (loosely based off of the pumpkin cider) for a 5 gal yield:
- 2 gal cranberry juice
- 2 gal apple juice
- 1 gal water
- Nottingham ale yeast
- 5 cups brown sugar
- 1 tsp nutmeg
- 1/4 tsp powdered ginger
- 5 whole cloves
- 1 tbsp cinnamon
- 0-2 oranges
- spruce tips
- vanilla beans
- yeast nutrient?
Based on the recipe, do you think I need the yeast nutrient? The pumpkin cider seems to be fermenting fine without it (same yeast).
Anyone have any recommendations on the quantity of spruce tips and vanilla beans I should use? I would like the spruce to be more in the background; wouldn't mind the vanilla being more prominent, but I don't want a "vanilla bomb" or something like that. I may change the quantities of the flavoring ingredients I have listed depending how the pumpkin cider tastes. Still need to figure out where I'm buying the spruce from, but I'll probably end up getting dried spruce needles/tips.
Also, how much priming sugar should I use? Trying to figure that out for the cider I have fermenting too.. In general, I normally use 5 oz dextrose for a 5 gallon batch of beer. Would that give the cider too much carbonation though?
Happy to hear any general feedback as well!
Thanks!!