Today we took:
- 5 gallons unpasteurized Cider
- 1/2 lb honey
- 1lb white sugar
Simmered it all for together 45 minutes, poored it in a Carboy, added the champagne yeast and stuck the stopper & airlock in top.
My plan is to let it sit for 3 weeks, bottle it straight from the Carboy, wait another couple weeks and hope it is drinkable. I realize it may not taste great, but I'm trying to stay as simple as possible for my first recipe. Does this sound okay or did I already screw anything up? I was just trying to follow some instructions I found on MotherEarthNews.