Dry hop quantity for Cider?

[FlimFlamFlo]

Hello,

I'm fermenting 7 litres of apple juice with French Saison yeast. I know it's a funny amount but that's how much juice I was able to get at the market last week when the notion took me to try making cider, which I haven't done before 

I'm thinking Amarillo or Summit would be a nice addition flavour-wise. I don't want to beat the bejaysus out of the nice dry apple flavour that's developing though.

Any tips on how much hops to add without blowing the apple away? I was thinking around the 10-15g but not sure at all.

Thanks very much :-)

[irish_goat]

Summit tends not to be used as a dryhop as it can sometimes give a dank, onion flavour. Amarillo could be quite nice. I think DCbrewing did a dryhopped cider once with cascade that was really nice too. 15g would probably be plenty for 7 litres.

[FlimFlamFlo]

Nice one, thank you :-)

[DEMPSEY]

I would like to taste that 

[guest1906]

Hi Guys

Last year when I started to make Cider for the first time I used a Champagne yeast as it was a recommendation I got from a YouTube video on how to make Cider. I was not keen on the end result and now use cider yeasts.

[Bubbles]

Hi Guys

Last year when I started to make Cider for the first time I used a Champagne yeast as it was a recommendation I got from a YouTube video on how to make Cider. I was not keen on the end result and now use cider yeasts.

Cider yeasts are just rebranded wine yeasts, often champagne yeast.

[irish_goat]

JamMan, there's a good comparison of White Labs yeasts here, specifically for cider.