wingedcoyote
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So if I would use actual organic apple cider versus apple juice then what would I have to change if anything? Also I'm guessing I would want to use actual apple juice with no sugars or preservatives correct? Also I did read the you use a can of concentrate as a priming sugar for bottling,is that correct as well? And one more, when using yeast nutrients, do you have to use it together with a starter? I guess my question is I normally just pitch my yeast into the primary. When would you use the nutrients in the process? Thanks in advance.
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Organic apple cider will work just fine, but if the cider is cloudy then the finished product will be cloudy unless you use pectic enzyme. I've done this and just let it stay cloudy, it doesn't bother me. No preservatives is correct, although ascorbic acid is fine. The concentrate is acting as priming sugar. You shouldn't need a starter with dry yeast, just stirring the nutrient in should be fine AFAICT.
I have questions too -- how fizzy does this get when primed with one can of concentrate? I like a cider more on the champagne-like side, wondering if I'd want to use more concentrate. Also if anybody's done both all-apple cider and Edwort's method, how different is the flavor?