I haven't really discussed this project here, because I really didn't know how to feel about it.
On 11/3, I pitched a pound of brown sugar and a gallon of apple juice with two packets of bread yeast. Fermentation was vigorous, shall I say. Today (yes, five days later) fermentation has all but stopped (1 bubble/upwards of 80 seconds), and I tasted it. I think all of the sugar is gone! The taste is quite dry, almost entirely apples and carbon dioxide - like seltzer water.
I don't own a hydrometer, but I'm gonna ask a buddy to swing by with his. Meanwhile.. does anybody have experience with young cider? Is that anything like what it oughta be? I guess now that it's done in the primary I ought to siphon it off and age it, but I'm truthfully sort of scared that it's run its course and I'm wasting my time. What do you fellows think?
So if you see scrape marks on the bottom of the barrel.. thats me