Hello, am hoping i can get some info from those more experience.
I have a bit of experience in brewing beer and wine. Was heavy into all grain beer about 15 years ago but have not done much since. Have done some wine recently and now interested in trying my hand and cider.
I have a pretty good set up, all the basics plus filter, gear for forced carbonation and counter pressure filling what i'm lacking is knowledge. Don't have dedicated fridge for brewing but have one that runs about 40 - 45 F, that i can use.
Have spent sometime looking around the forum and, wow do you folks have some great knowledge. I have not figured out all the terminology yet so fogive me (and correct me) if i misstate something.
What i'm looking to do is make a 5 gal batch of apple cider with bottled apple cider (no additavies). Will adjust the OG to 1.055 with apple concentrate. Want to ferment to about 1.0005. Will back sweeten to taste. The force carbonate and bottle.
So here are the list of questions/issues:
1) for primary fermentation will be about 65 F. My question is, when i get to the gravity i want can i use my buno vista filter with medium pad to pull out the yeast. If so will filtration have a significant impact on body? Also would it be better to rack, use gelatin to drop the yeast out then let sit for a few weeks before filtering? Basically, when is the best time to filter and what is the impact of filtering at different times?
2) aging, lots of different perspectives on this ranging from 4 weeks to a year or more. Is there an average time for aging? Agian was looking at keeping it at about 65 F in secondary.
3) sulfites, bentonite, sorbate - if filtering are these still a good idea?
Looking forward to sharing results, nice if we could share products, thanks in advance for any advise.