So I got my 3rd (and first big batch) going collecting tips from everyone.
- 5 gallons of store brand, no preservatives apple juice
- About 3lbs of brown sugar (started with 2lbs, but wanted an OG of 1.70)
- pitched Red Star Montrachet yeast (wanted to try Nottingham, but my local HBS didn't have it and I wanted to try something other than champagne as I said earlier)
Why brown sugar instead of juice concentrate to start? Purely because I already had two bags of brown sugar at home.
I'll try to give this one 2 weeks in the primary like it's described in the Carmel apple cider recipe and check the gravity to see how dry it's getting.
Back sweeten a little with concentrate for taste, but mainly so it can carb up (as was described in this thread) then refrigerate for a week and see where we are at. Crossing my fingers this will be a good batch!
-edit: Oh yeah, I would have taken some "sexay" photos of this as I go but I'm making it in an ale pail... which is opaque and makes for crappy pics.