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Newby making cider from home juiced apples
Having recently picked way too many apples at an orchard, I decided to try brewing some cider this year using my home juicer. This is the first time I've done any home brewing in many years and I bought a kit from my local store. I've been reading through these boards, but still have a few questions I was hoping someone could answer.
1) I purchased campden tablets. Are these sufficient to sterilize my juice or do I also need to pasterurize it before adding yeast? If so, how should I pasterurize?
2) I told the man at the store that I didn't want a very dry cider and he recommended Lalvin V1116. A lot of people on this board seem to think that champagne yeasts produce an overly dry cider. Will V1116 produce a very dry cider?
3) The same man recommended that I add quite a bit of dextrose to the juice to push the alcohol up to at least 10%. Again, some people on this board recommend adding sugar and others say to just use the sugar in the juice. What's the reason for pushing the abv up so high?
4) Last, do I need to add yeast nutrients? Most people don't seem to mention this, but others recommend it.
Thanks so much!
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