So Fall is here and the apples are ripe. My girlfriends aunt has an apple farm and an apple press. so we decided to go up there and fill up a carboy. I was gonna make plain old hard cider but i heard somewhere about apple jack and decided to give it a try. So to make the apple wine i used about 4 gallons of that super sweet and fresh homemade cider. Then i added about 4 and a half cups of raw sugar from whole foods. For the yeast im using champagne yeast. and i probably gonna let it ferment and age for about 3 weeks, at which point i will bottle some and put the rest outside in upside down plastic gallon jugs, in order to make the apple jack. What do you guys think?
Also its been a little more that 24 hours and bubbling is sparse. There is a pretty thick layer at the bottum that i cant tell if its sugar or yeast. I just poured the sugar in. should i have boiled it down into a syrup before adding it, or is it fine to just pour in regular course sugar. I just hoping the layer at the bottum isnt all sugar.
what are your thoughts comments suggestions?
Thaanks
Also its been a little more that 24 hours and bubbling is sparse. There is a pretty thick layer at the bottum that i cant tell if its sugar or yeast. I just poured the sugar in. should i have boiled it down into a syrup before adding it, or is it fine to just pour in regular course sugar. I just hoping the layer at the bottum isnt all sugar.
what are your thoughts comments suggestions?
Thaanks