rjschroed
Well-Known Member
I thought I'd share all of this with you guys and get your thoughts. Last friday 10/17 I was at a local orchard that was pressing fresh cider and giving free samples. I tasted and thought oh man this stuff would make fabulous cider after looking at the jugs and finding that it was pasteurized I began to contemplate the decision but ultimately decided that it tasted way too good to leave my empty better bottle full of air. so I bought 6 gallons at 5.25 a gallon (the place I normally use is 4 a gallon and unpasteurized) knowing that I might not get as clear of a cider as I am used to. Pitched s-04 that night and it has been fermenting solidly since saturday around 70 degrees. I pulled off the airlock to get a SG reading today and found that it is at 1.020 which I immediately thought "a little sweet yet." Put the sample in a glass too. . . sample and it tastes fabulous, a little sweet yet plus it is at just around 3.8% ABV. My only concern is that it won't look as fabulous as it tastes bc I'll have trouble getting it to clear. Not that I mind drinking it a little cloudy but anyone with any experience wanna give any insight or advice? Also I was thinking cold crash tomorrow night but am afraid that might be a mistake if it tastes great now who cares what the ABV is(and no, I'm not into freeze distilling, if you like to do it kudos to you but feels like cheating to me)