rmr9
Well-Known Member
So I just purchased 3 gallons of preservative free, UV pasteurized cider from a local apple orchard. This will be my first crack at a hard cider so I'm wondering if this sounds about right: I plan to use the 3 gallons of cider, dissolve 3lbs of brown sugar into it, pitch with a wine or beer yeast (suggestions?) and hang a cinnamon stick into the fermenter with some fishing line. Let it ferment out for a few weeks, secondary then bottle