Planning my first 2 TC's

[Jimmy321]

OK I plan to make my first 2 batches of TC, both of these will be 20L as I will be force carbing and serving from a corny keg.

For batch 1 I have started to culture yeast from Old Rosie, so for this I also need malic acid, tannin, yeast nutrient and that's all?
For this batch should I just let it ferment out for 3 weeks then transfer it to another vessel and leave it for 6+months or should it stay in the primary?

Batch 2 is something I want to make for my friends and needs to be ready for keg serving in July.
For this batch it's yeast of choice, tannin and nutrient, 3 weeks primary then rack to another vessel and force carb end of June? I like dry cider, I could put out some apple juice or for those who would like it sweeter.

It both cases is there a certain PH I should aim for before fermenting?

I'm thinking about some oak chips, good or bad idea and if I use them should they remain in the brew till kegging (I like dry oaked flavors).

Any thoughts welcome.

 

[oldbloke]

For #1 I'd rack after the 3 weeks, just to get it off the trub, then leave it for the malolactic thing to happen.

For #2 I'd add SomeOtherJuice to broaden the flavour a bit, just in case.

Ideal pH is 3.2 to 3.8. For #1 you probably want it down near 3.2 so there's something for the MLF to work on. For #2 you probably want it up near 3.8 so the final product isn't too sharp.

 

[Jimmy321]

Thanks for the reply, looks like my apple juice is 3.4, will adding the malic acid bring it down much?

Anyone know a calculation to up it to 3.8 for batch 2?, I have chalk and gypsum and other water treatments I use for beer.

 

[Jimmy321]

Well it's done now (No2) added 4.5 tsp tannin, 4.5 tsp yeast nutrient, 6 tsp chalk, 30g of oak chips that the LHBS gave me for free, they said they used it in wine so time will tell. I ment to use 12g of Muntons Gold yeast as per the how to but when I went to pitch it I noticed that is was the standard stuff but I don't think it will make much difference.