Apple Cider guidelines?

I'm about to pick up 5 gallons of Apple juice from a local orchard, and would like to make hard cider with it. The only problem is, that I don't know of any guidelines to follow for original gravity, TA, pH, etc. Are there any? Or should I just add yeast and increase the OG to around 1.060? I plan to ferment with WL Cider Yeast. I'm planning on a dry sparkling cider.

Reply to
evilpaul13
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Are you planning on making a sweet or dry sparkler? If you going to make a sweet sparkler, reserve 10% of your juice in the freezer and save it for adding after the fermentation.

A SG 1.050 will net a 6% alcohol content more that enough for a cider and you may want to adjust the acid ph to 3.3 or 3.4.

Did you want to make a sparkler using a champagne techinque or home brewed beer method.?

Reply to
J F

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