I am planning to start the following batch of cider this afternoon but it is only the second time I have brewed anything. It is also my first time with a hydrometer and two carboys so I wanted any advice or help I can get! Still have a couple questions...
2 Gal of Natures Promise Apple Juice
2 Gal Kirkland 100% Fresh Pressed Apple Juice
Brown Sugar until batch is an OG of 1.075-1.085
Half Packet Champagne Yeast (Will check in cup of the juice first)
Here are my questions...
1) Is this an appropriate OG to shoot for if I am going for a low alcohol wine or high cider. Obviously I can't predict the FG on the spot but I think it will probably end near 1 right?
2) When do I rack into my second carboy? I think once the SG stops changing for a couple days. Is this correct?
3) I have some fresh cranberries that I want to include. Should I include them in the initial ferment or after I rack to the second carboy? And I honestly have no idea how many to add. I want a predominantly apple flavor with a slight cranberry flavor. I guess it may depend on whether I cook them first or just chop them and throw them in. Any advice would be great!
4) My previous (and only other batch) came out pretty sour but tasted alright after adding my own sweeteners at the end. This might be getting ahead but I am curious about what other people do. Last time I pasteurized after adding honey to sweeten. This time to make things easier I plan on cold crashing, siphoning to the bottles, adding splenda or lactose (have both), then refrigerating. What do people think of this and when do those who use non-fermentable sweeteners add them?
Thanks for all the advice!
2 Gal of Natures Promise Apple Juice
2 Gal Kirkland 100% Fresh Pressed Apple Juice
Brown Sugar until batch is an OG of 1.075-1.085
Half Packet Champagne Yeast (Will check in cup of the juice first)
Here are my questions...
1) Is this an appropriate OG to shoot for if I am going for a low alcohol wine or high cider. Obviously I can't predict the FG on the spot but I think it will probably end near 1 right?
2) When do I rack into my second carboy? I think once the SG stops changing for a couple days. Is this correct?
3) I have some fresh cranberries that I want to include. Should I include them in the initial ferment or after I rack to the second carboy? And I honestly have no idea how many to add. I want a predominantly apple flavor with a slight cranberry flavor. I guess it may depend on whether I cook them first or just chop them and throw them in. Any advice would be great!
4) My previous (and only other batch) came out pretty sour but tasted alright after adding my own sweeteners at the end. This might be getting ahead but I am curious about what other people do. Last time I pasteurized after adding honey to sweeten. This time to make things easier I plan on cold crashing, siphoning to the bottles, adding splenda or lactose (have both), then refrigerating. What do people think of this and when do those who use non-fermentable sweeteners add them?
Thanks for all the advice!