cardinalsfan
Well-Known Member
So I want to make a sour cider. I'm thinking about just getting two 1 gallon jugs of apple juice, adding a little sugar to each to get to 1.060 or so and then adding the lacto and letting it work for 3-5 days. I'll let it sit in the beer closet at about 78* and then I'll pitch my cider yeast (ec-1118) and let it go to town. I'll prolly add some tart cherries or tart cherry juice to one of them when I add the yeast. From there, I'll just let it ferment out, throw it in some bottles, let it carb for a few days and fridge. Sound like a good plan?