I just bottled last night and I backsweetened the cider from 1.000 to 1.020 with frozen apple and cranberry juice concentrate. The yeast I used initially was a T-58. I am going to open a bottle 24 hours from when I bottled it to check the carb level. Is that too soon? Any one have results...
Here's my recipe I made up:
5 gallons Indian Summer apple juice
4 pounds dark brown sugar
2.5 teaspoons pectin enzyme
5 teaspoons yeast nutrient
T-58 yeast
It's been fermenting in a 5 gallon carboy for 2 weeks now and it's already at 10% ABV:drunk:
It's pretty cloudy still. I don't...
