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.

"evilpaul13" > wrote in message
om...
> 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.

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.?

"evilpaul13" > wrote in message
om...
> 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.

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.?