So I tried my easy cider experiment (I posted about it a while ago... just buying organic apple juice and adding yeast).
Since the juice was organic it was pasturized and had no preservatives, so I figured that should work just fine (O.G. 1.050). I put 2 gallons in a carboy, shook the crap out of it to oxygenate, and pitched champagne yeast (dry yeast that I hydrated, no starter). Now it is in a back room to stay at around 70-75F for fermentation.
Questions:
- How long do I ferment it? Age it?
- Can I bottle it like I would bottle beer?
- Is it like making soda where if you use one of your kegs you might as well make it a cider keg from now on?
- Any other things I should know?
It's just an experiment, so I'm not expecting anything groundbreaking, just testing the cider waters...