4 1/2 gallons sitting in the carboy. Put the Campden pallets in to kill off the wild yeast. Will start my yeast tomorrow. This is my first experience ever so I’m pretty geeked!
Couple of questions for you experienced cider makers out there: Should I pre-hydrate my yeast? I have Cote de Blancs. The woman at the home brew shop recommended pre hydrating and then leaving it in the fridge over night so to weaken the yeast which she said would leave more of an sweet apple finish. From reading on the forum, I think I’ll just pre hydrate and throw er’ in. What do you think?
I did not add any sugar or other ingredients to my cider. I purchased cider from a local mill. I hear that late in the season the apples yield higher sugar content. Will it turn out well without sugar added? I was at 1.060. I figured that was good enough. What do you all recommend?
Also, and this may sound stupid, but how long will my cider take to be bottle ready? Do I simply syphon it out of the carboy and into the bottles after priming? Could it really be that simple?
Thanks in advance for any advice. I’m very new.