« on: September 16, 2015, 08:22:35 PM »
It looks like I will be making cider soon. We have about 4 large garbage cans (new ones) full of apples. I have a couple questions.
Sulphite? Yes or no?
Yeast? Anyone use EC-1118 wine yeast? I happen to have some and it says its good for cider. I have had good luck with lager and ale yeast but if the wine yeast is as good or better than I will go that route or split batches.
Some things seem to suggest limiting O2. I was gonna press, strain and go immediately into carboys. Is that enough? Will pitch immediately unless I need to sulphite.
Secondary and aging - necessary?
Watch for pictures.