Its a 5g pkt, going with the cider yeast.
At the mo its sitting at just over 4L with a crushed campden tab and tsp of pectolase in it. When I reach the 24h mark which will be around 1pm uk time I shall be adding my sugars ( inverted 1Lb Lbrown + 1Lb Honey ).
Looking for an SG of around 1080-1100 then FG of 1010 ish..
Just one thing, Should I rehydrate the yeast or just sprinkle on top and leave it, maybe a little shake..
Looking to do a slower ferment at a slightly lower temp ( 16-18c ) rather than stripping the **** out of it in about 2 days :/.