The name came about in the way of my wife and her sister, They are both (henco en Mexico) and cant tolerate much alcohol. But sure they have to be on a Mexican in order for it to work.
I've had it ferment out that far before without any ill effects. I just do really big starters. Also I check the gravity and when it gets to 1.010 I transfer to secondary, and cold crash to 36 degrees.
I was able to get 3lbs for $10 and the other 3lbs for free, and i was going to use pectic enzyme to stop the fermentation on the back sweetening with the agave. Then i would cold crash it all and keg to carb.
Ok so my wife and her sister love my cider, so I decided to do a 10 gallon batch for them. I use 10.5 gallons of pasteurized apple juice, 6lbs of Blue Agave Nectar and 2 vials of WLP775 (English cider yeast.) If I do this right I should have an OG of 1.089 and finish around 1.010, making a...