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Old 12-18-2012, 08:20 PM   #1
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Default Third Batch made First To Show

11 cans Great value App. Con.
2Lbs Light Brown Sugar
3.5 Gallons NYC Tap Water
1 Pk Red Star Pasture Champagne Yeast

OG water and Juice Con. 1.040
SG after added sugar 1.070

After 7 days in primary fermenter temps around 69 to 71 deg F
FG was 1.001

Secondary fermenter 7 days temps around 69 to 71 deg F
FG was 1.000

Added 6 cans Apple Juice Con. bottled to 11 750ml Champagne bottles
and 6 pet bottles.

Left in 50 deg garage for 7 days. On 7th day poured and drank 2 bottles.
Yum-oh Check the You Tube Of the First Pour !

Also made Cider Doughnuts
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The bubbles

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