NVBattleBorn
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- Nov 18, 2012
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I got the bright idea to press some local apples and make some hard cider. I went ahead and did this before I started reading up on it and now I am not sure what to do.
Had 4 gallons of freshly pressed cider, added 5 campton tablets to that and let it sit for 24 hours. Then I pitched Nottingham yeast into the cider and let it do its magic. My OG was 1.052 and now it is sitting at 1.000, and doesn't taste that good, VERY bitter. I have racked it into a glass carboy and it is now fairly clear.
I have thought about trying to make something like the Caramel Apple Cider that was posted by Upstate Mike. Can I just continue on with his step 2, back sweeten and bottle?
What are some of my options at this point?
Thanks in advance.
Had 4 gallons of freshly pressed cider, added 5 campton tablets to that and let it sit for 24 hours. Then I pitched Nottingham yeast into the cider and let it do its magic. My OG was 1.052 and now it is sitting at 1.000, and doesn't taste that good, VERY bitter. I have racked it into a glass carboy and it is now fairly clear.
I have thought about trying to make something like the Caramel Apple Cider that was posted by Upstate Mike. Can I just continue on with his step 2, back sweeten and bottle?
What are some of my options at this point?
Thanks in advance.