jawats
Well-Known Member
I used the following recipe for an apple cider:
1. 5 gallons of Meijer (Indiana store) apple juice, with only ascorbic acid in it.
2. 2 cups commercial / store clover honey, boiled in 2 cups of water to kill off anything in it.
3. Red Star Pasteur Champagne Yeast
Dropped it on Feb. 18. Made the newb mistake (which I will not make again) of not taking an initial gravity reading. By Feb. 19, I had my initial fermentation bubbles. Last night, it had slowed greatly - although there was still a bubble every three seconds, they were not as insistent.
I am hoping for a higher ABV, so I plan to leave it for 3 weeks, then bottle. I will bottle with 2.5 oz honey and 2.5 oz of sugar based in apple juice (whatever the amount is will depend on the juice), given the 5 gal volume, for a slightly sweet flavor. I'd like to have a fairly intense carbonation, but would also like to avoid bottle explosions.
Any recommendations / problems spotted?
1. 5 gallons of Meijer (Indiana store) apple juice, with only ascorbic acid in it.
2. 2 cups commercial / store clover honey, boiled in 2 cups of water to kill off anything in it.
3. Red Star Pasteur Champagne Yeast
Dropped it on Feb. 18. Made the newb mistake (which I will not make again) of not taking an initial gravity reading. By Feb. 19, I had my initial fermentation bubbles. Last night, it had slowed greatly - although there was still a bubble every three seconds, they were not as insistent.
I am hoping for a higher ABV, so I plan to leave it for 3 weeks, then bottle. I will bottle with 2.5 oz honey and 2.5 oz of sugar based in apple juice (whatever the amount is will depend on the juice), given the 5 gal volume, for a slightly sweet flavor. I'd like to have a fairly intense carbonation, but would also like to avoid bottle explosions.
Any recommendations / problems spotted?