So, here's a quick run down of everything I did, and everything I want to do.
First, I got 5 gallons of unpasturized orchard fresh cider. Put some camden tablets in there, let it sit for a week to make sure everything was killed.
Then, I put in 1lb of light brown sugar, and checked gravity, and it was 1.060
I pitched some red star champagne yeast Friday evening, my air lock was bubbling like crazy all day Saturday and Sunday.
This morning woke up, no activity. No worries, not to big of a deal. I took a hydrometer reading just a few minutes ago and it's already down to 1.000?!
Does that sound right that it would have fermented so quickly? Also, it's now extremely dry and I will need to back sweeten it...any suggestions?
Also, I'd like to bottle and carb this, though I'm guessing that's easier said then done.