nosmokingbandit
Member
We have a small orchard, so we decided to make a batch of hard cider this year. We press it ourselves, so it is unpasteurized, pure cider.
Ingredients:
3 gallons cider
Lalvin 1118 yeast (its just what I had laying around)
I killed off wild yeast with campden, waited 24 hours and pitched the yeast. It started fermenting incredibly fast right away; it overflowed several times. I put it out on our porch, so it stays around 68-70º F, and that seems to have it under control.
I'll update with any progress I make, but I plan to let this age quite a bit.
Ingredients:
3 gallons cider
Lalvin 1118 yeast (its just what I had laying around)
I killed off wild yeast with campden, waited 24 hours and pitched the yeast. It started fermenting incredibly fast right away; it overflowed several times. I put it out on our porch, so it stays around 68-70º F, and that seems to have it under control.
I'll update with any progress I make, but I plan to let this age quite a bit.