Originally Posted by thisgoestoeleven
Will this produce drinkable, good-tasting cider, or am I setting myself up for failure with only 3 weeks of fermentation?
I'd probably leave out the brown sugar (partly because it will raise the OG and take longer to finish, but partly because I hate the way fermented brown sugar tastes).
I'd probably use nottingham or S04 yeast, as it will flocculate faster and clear the cider faster.
I made two ciders this year. One was fermented out and clear in 5 days, but still dropping sediment for another week or so. One still isn't clear (but tastes better). I used S04 with both of them.
So it's hard to predict exactly, as it depends on the juice, the fermentation health, the yeast, the temperature, etc.
When you keg it, you can sweeten to taste with brown sugar if you wish. Cider can be very dry and tart, which I like, but if people like sweeter drinks you can always sweeten then. If you keep the keg cold, it won't have a chance to ferment out.