I've posted a number of things about the various ciders I've started. I did one in about 30 days that was a BIG hit on Thanksgiving, though it was a miserable failure in my book.
So tonight I started a gallon. Here's what I did:
1 gallon of Kroger apple juice (pasteurized vitamin c no preservatives)
1 cup dark brown sugar dissolved over heat with 1 cup of water
1 tsp yeast nutrient
1 entire packet Red Star champagne yeast
Into 1 gallon jug, left room to roll
Air lock installed.
Specific gravity of juice ALONE was 1.050 at 58 degrees F
Specific gravity of juice PLUS sugar was 1.060 at 61 degrees F
What will I get and when? Looking to have the jug ready by Christmas. Today is November 27th.
Tell me what you think.
Cheers!
So tonight I started a gallon. Here's what I did:
1 gallon of Kroger apple juice (pasteurized vitamin c no preservatives)
1 cup dark brown sugar dissolved over heat with 1 cup of water
1 tsp yeast nutrient
1 entire packet Red Star champagne yeast
Into 1 gallon jug, left room to roll
Air lock installed.
Specific gravity of juice ALONE was 1.050 at 58 degrees F
Specific gravity of juice PLUS sugar was 1.060 at 61 degrees F
What will I get and when? Looking to have the jug ready by Christmas. Today is November 27th.
Tell me what you think.
Cheers!