Trying to make hard cider for the first time tomorrow. Do you have any advice for a noob?
My only other experience was with dandelion wine about 6 or 7 years ago. It was okay.
This time, I visited a brewing supply store and got some proper equipment.
Basically all you need is some good apple juice, yeast and something to feed the yeast, like raisins boiled in some water to soften them. Crush the boiled softened raisins or process them a blender and add them to your apple juice then add your yeast. The raisins add nutrients that the yeast need that the apple juice does not have.
For five gallons of apple juice I use about 2 cups of golden raisins softened in a cup of water. Works well and keeps the yeasties active.
When enjoying your first glass, hold on to your chair, and don't try to stand up.............(been there done that!)
As a 7 month cider noob I recommend using at least 1/2 pound sugar per gallon and a ‘champagne’ yeast (like ec-1118). Shake up your juice well to mix in the sugar AND to aerate it.
During the winter you can hurry the cider along by setting the carboy in the cold for a week, after 7 to 10 days fermentation at room temperature, then siphon it into the containers the juice came in (clean and sanitize them of course).
Leave their tops loose!
Then after a week or so you can enjoy it: tighten the top the day before you want to drink it and carefully pour it so the stuff at the bottom doesn’t come out.
Sure it tastes better the longer you wait but patience is tough for us noobs.
Love my home made cider, great stuff and great fun!