Decided to try a cider for the holidays and thought id share and get advice along the way...
heres the recipe:
5 gallons Organic Apple Juice (used 3.5 gallons organic juice, 1.5 gallons gravenstein organic juice)
about 24-36 hours prior added 5 campden tablets and let sit..
used 48 oz gravenstein juice to add the following:
3 lbs dark brown sugar
4 tsp sweet orange peel
4 tsp whole clove
5 cinnamon sticks
brought the juice and spices up to a slight boil then let it steep for about 15 mins.. then brought it down to pitching temperature... and pitched 2 packages of Wyeast Cider 4766 yeast...also added 2 tsp of yeast nutrient and high alcohol yeast nutrient to help the yeast out
beginning gravity of 1.074
by the next morning it was bubbling some (about 9 hours later) but then it took off.. agressively fermenting.. the whole house smelled like mulled cider.. the next day the stuff was still fermenting away (and well.. the smell in the house changed... sulfer is NOT pleasant) .. now its down to about 1 bubble a minute in the airlock...
thought id share a few pics.. the krausen was pretty incredible looking...will probably rack to the secondary this weekend.. i am planning on adding some pectin and isinglass to clear it out...
im hoping for about 10% alcohol level... im thinking that it will take about 8 weeks to condition...should i leave it in the secondary or bottle it after it clears?
any advice or suggestions are welcome!