A few questions
I made a cider, my recipe is:
.5# crystal malt 20l
1 gallon water
4.5 gallons apple juice (1.05 SG)
I took a reading of 1.062 SG during pitch and now I'm reading 1.009 SG. Thats about 84% apparent attenuation.
By that recipe is my OG number right?
Could s-04 for some reason ferment like crazy?