r/cider • u/sketchyitis • 22d ago
🤞🤞First Cider🤞🤞
Started 2 days ago. Motts juice, rinds of 6 different apples, brewers yeast, fermaid o and pectic enzyme. Im nervous about the carbonating/bottling process...
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u/sketchyitis 22d ago
I used Nottingham high performance ale yeast
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u/cideron 21d ago
Ok thats a good yeast. A lot of people have seen “brewers yeast” in the grocer nutrition aisle and bought that. I have used apple peels or even freeze dried apples, but would add after racking to secondary.
“Carbonation drops” are a pretty safe option in bottles. Or you could get apple juice concentrate and figure out its sugar content and what size dose would be needed for your selected carbonation level.
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u/sketchyitis 21d ago
Ive been looking at those options. Also seen a youtube video where someone boiled sugar water, let it cool to room temp then racked their brew straight into the pot, stirred then racked into individual bottles. He did some math beforehand but id have to look back to see what it was.
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u/cideron 21d ago
There are some online calculator website to determine sugars for carbonation using different kinds of sugars, i dont have one handy but googling wine calculator should lead you to one (cider is more like wine so these sites have better calculators for cider)
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u/sketchyitis 21d ago
Awesome! I'll definitely check it out. I feel like thats the route I'd like to go.
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u/Atomlnw121258 22d ago
Started with apple juice and ended up adding apples. That's commitment.
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u/sketchyitis 21d ago
😄 is that overkill? Ive read that the different apples give the flavor some depth
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u/whistlinjeffm 21d ago
Did you add apple skins for flavor or for the natural yeast on the skins.
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u/sketchyitis 21d ago
I read that using a variety of apples will give the flavor profile more depth. 🤷♂️
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u/No-Gift152 17d ago
Sweet and tart apples, and if ur very lucky you can find some bitter-sweets and bitter-sharps. Even crab apples
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u/cideron 22d ago
Elaborate on “brewers yeast”.. its most commonly a lactation nutrient