The Pale Horse
Well-Known Member
So I stopped by my local grocery store and grabbed 5 gal of pasteurized apple cider. I have two packets of champagne yeast and a pound of brown sugar. I plan on boiling 2 sticks of cinnamon in a gallon of cider before adding it to the carboy to bring out the flavor. Does that make sense? or is it pointless? Then adding in a few more sticks when I rack to the secondary.
My question is, am I ready to go? Should I grab anything else before I start? I have my first cider in carboy, but used apple juice and pomegranate/cranberry juice with that one, not actual apple cider. Any comments/advice will help and will be appreciated.
My question is, am I ready to go? Should I grab anything else before I start? I have my first cider in carboy, but used apple juice and pomegranate/cranberry juice with that one, not actual apple cider. Any comments/advice will help and will be appreciated.