This will be my first batch of cider and I had to go with store bought juice. I have 6 gallons of pasteurized juice and 6.5 gallon Carboy. Also picked up 4 pounds of Turbinado Sugar. I have White Labs English Cider Yeast to pitch. After watching Chris Smith, need to pick up some yeast nutrients. First question, do I need to Campden tab pasteurized juice? Also will I need pectic enzymes for clarity?
I don’t have a second carboy, so plan to ferment this in one rack. What I am looking for isn’t a very dry cider. I plan to sweeten it after fermentation. Not sure how much sugar to add to the bottling bucket to get a sparkling 5-6% ABV cider.
I know I may not need as much of the turbinado sugar that I have. Should I add some and keep adding until I get an OG that would produce a 5-6%? How much will it change in the bottle if I add some sugar then? Great math questions here. If I go higher for the fermentation and bottle without sugar before the fermenting stops completely, then pasteurize the bottles once plastic test bottle is firm, could it drop from a 7-8 to a 5-6 in the bottle?
I wanted to have something by the end of May, but what I am reading is most ciders need to condition in the bottle a lot longer. Anyway, any help would be truly appreciated. Like to get it going in the next day or two.