Ok, so I’m going to attempt my first cider. I bought 5 gallons of apple cider (pasteurized but otherwise no preservatives). I’m going to add 2 lbs of Missouri light honey to up the alcohol too. My question is on pitching the yeast. My plan is to heat about 1 gallon of cider in my brew kettle and dissolve the honey in that I’ll let it cool to 70 degrees, add about a 1/4 teaspoon of yeast nutrient and add it to primary THEN pitch my yeast. Does this sound like a good process? Any tips or suggestions? Thanks
Your plan sounds pretty much in line with what I have done, and it has always turned out great. I would also add 1/8 tsp year nutrient at roughly 24 and 48 hrs, but it depends how dry you want it to finish.
Thanks. How long would you ferment it in primary and secondary? I heard that cider tastes better with age.
Your plan will work.
Ferment cool and slow, 2-3 months minimum, and 6 months would be better.
Sounds like a good plan. Once I hit terminal gravity, I will only transfer to secondary just enough time to clear, then into a keg.
Michael Ferguson, huh? You mean this guy?
I watched that show a few times. Then not. ;D
Lol never heard of him but he has a good name. Probably tens of thousands of Michael Ferguson’s throughout the UK.
His nickname is Mufasa (think Lion King). He was Director of Brewing Operations for BJ’s Brewhouses (may still be) and was a frequent guest on the Brewing Network.
Good luck on your cider!
Someone here will know better than I, but I think you need to be careful heating the cider so that you do not set the pectin, which would lead to a cloudy final product. I can’t recall if that happens at pre-boiling temps or only if you boil.
If memory serves, it’s lower than boil. I think pectin will set starting around 170F, but I’m not positive.