Hey all,
So during the move our old landlord decided to pop into our old place and also to toss my hand pressed apple cider I had going (not sure if y'all remember it) so I decided to go the easier route should something happen to this batch :banana:
I got two 2L's of rougemont, added 1 cup sugar to one, 2.5 cups sugar to the other (I like having different things to taste) and also.......a 4L of cranberry cocktail! Added 3 cups sugar to the cranberry
Pitched re-hydrated ec1118, and popped airlocks onto all 3.
The lower sugar has been a slower, steadier ferment, keeping the foam up top almost all the time. Higher sugar has been a mad ferment, but foams on and off with the temp (they're outside, (keeps em out of kids eyesight) and the cranberry has been a slower steadier ferment, with little in the way of foam. Can't wait to try this stuff!
So during the move our old landlord decided to pop into our old place and also to toss my hand pressed apple cider I had going (not sure if y'all remember it) so I decided to go the easier route should something happen to this batch :banana:
I got two 2L's of rougemont, added 1 cup sugar to one, 2.5 cups sugar to the other (I like having different things to taste) and also.......a 4L of cranberry cocktail! Added 3 cups sugar to the cranberry
Pitched re-hydrated ec1118, and popped airlocks onto all 3.
The lower sugar has been a slower, steadier ferment, keeping the foam up top almost all the time. Higher sugar has been a mad ferment, but foams on and off with the temp (they're outside, (keeps em out of kids eyesight) and the cranberry has been a slower steadier ferment, with little in the way of foam. Can't wait to try this stuff!
