I cannot find the thread but I read one suggestion for adding 1/2lbs brown sugar to a 2 gallon batch of cider to raise the ABV. I've read that some people will heat (not to boil) sugar/brown sugar with some apple juice for mixing purposes before throwing it in the fermenter. Seems like it would be the same consideration in terms of keeping the yeast healthy and minimize off flavors. When reading about cider making, I rarely see anything about controlling temperature while fermenting? Is the fermentation temp not as strict with ciders (compared to beer) or am I just not reading the correct things. Out of curiousity, if I added a crap load of sugar would I need to increase the amount of yeast to convert all of the sugars.or would the yeast amount be more about the volume of liquid? I'm assuming I should half the pack for this 2 gallon batch. This pack of yeast is labelled for 5 gallons.
I've read opinions on here that SAFALE-04 comes out nice and that the 05 variety gives it a honey flavor. Would prefer not to make a trip to the LHBS but would definitely go if need be.Īny thoughts on the yeast? Apparently most use that "champagne" type. Red Star - Premier Blanc Yeast (formerly named Pasteur Champagne) (.176 oz or 5 grams). Looking to get it started this weekend.Ģ Gallons of (HEB grocery store branded) Apple Juice - "Filtered Water, Apple Juice Concentrate & Ascorbic Acid" I bottled my first beer a week ago and I'd like to start a cider while the beer is carbonating/conditioning.
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