chefdevo
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- Sep 27, 2013
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Just starting in this adventure and am doing small, 1 gallon batches. This is my first finished cider and I'm quite happy with the results. Here's what I did:
1 gallon of juice (it was from Wally World)
1 cup of white sugar
White Labs WLP720
I did not get a hydrometer reading, but an identical batch I have going using Red Star Pasteur Champagne yeast measured 1.065. I let this go a full two weeks then racked it over to a secondary, added a cinnamon stick, 2 cups of the original juice to sweeten, then threw it in the fridge for 3 days to crash it.
I had wanted to try using Nottingham but the LHS had sold out. I'm a bit more confident in the version I have using the Red Star yeast (and it is considerably cheaper than the White Labs!
So sipping on a glass now and with that touch of cinnamon, it's just right. I'm plotting my future cider making efforts and wondering just how much space I'll be allowed to store all of my fermenting carboys. Next batch is tomorrow and I'll be using brown sugar and Nottingham. Here are some pics:
Done fermenting
Ready to go!
1 gallon of juice (it was from Wally World)
1 cup of white sugar
White Labs WLP720
I did not get a hydrometer reading, but an identical batch I have going using Red Star Pasteur Champagne yeast measured 1.065. I let this go a full two weeks then racked it over to a secondary, added a cinnamon stick, 2 cups of the original juice to sweeten, then threw it in the fridge for 3 days to crash it.
I had wanted to try using Nottingham but the LHS had sold out. I'm a bit more confident in the version I have using the Red Star yeast (and it is considerably cheaper than the White Labs!
So sipping on a glass now and with that touch of cinnamon, it's just right. I'm plotting my future cider making efforts and wondering just how much space I'll be allowed to store all of my fermenting carboys. Next batch is tomorrow and I'll be using brown sugar and Nottingham. Here are some pics:
Done fermenting
Ready to go!