First post and very much a novice, so sorry if this is too much information or if I’m asking really elementary questions…
First time I’ve attempted to make cider and just looking for a few thoughts as to next steps. I’ve been reading the Proulx book as well as this forum and others. I’m attempting a semi-sweet cider – doesn’t have to be sparkling, though my wife would probably like it better that way. I am sensitive about using any additives (i.e., Campden) and the like and would like to hear your thoughts on next steps and if I’ve not destroyed anything yet…
Started on 9/28 with store-bought organic apple juice (sorry, would love to use fresh, but I’m in Texas);
Initial SG reading was 1.052;
Added raw sugar and brought it up to 1.070;
Pitched Red Star Cotes des Blanc;
Fermentation began a few hours later and has been going strong since;
SG reading on 9/30 was 1.040 (seems fairly fast, right?);
SG reading on 10/3 was 1.010. Tasted and was not overly acidic. More of a rough white wine flavor at this point. Getting about six bubbles per minute on the 3-part airlock.
A few things I’m curious about. Will this fast a fermentation cause the issues I’ve read about related to ‘rocket fuel’? How long should I leave it on its lees before racking and allowing to start clarifying or go into a secondary fermentation? Bottling questions remain – as I mentioned above would be fine with still, but could do sparkling if that made sense. Really just like to get feedback on the process thus far. Thanks in advance.