I made a scratch hard cider, bought my un pasteurized cider from a local farmer. I added a bag of brown sugar, spices, and brought to room temp. Then transferred to my v vessel. I used ale yeast. Also i boiled some raisons and mashed them up for a natural yeast nutrient
1. should i do a 2nd ferment in a weak, or should i wait till it stops.
2. I am using priming tabs when i bottle, should i let sit for 2 weeks or can i start pounding after a week.
Never did a hard cider before but a friend challenged me and now i have to follow thru.