In case anyone is interested, FG was measured at 0.98 on 09-07-12. That makes abv 16%. On 09-11-12 I added 6.48 lbs of frozen green summer apples to wort. These have been cleaned, sliced, destemmed, cored, and steamed until slightly soft. I can't remember when, but I added 2tsp of pectin enzyme at some point.
I have decided against back sweetening, this is shaping up to be a very nice dry cider.
Originally Posted by Remmy
I'd rather work with yeast than work with people.