heres the recipe
5 gallons motts natural (essentially half cider half concentrate)
2 pounds dextrose
there was about a solid week of heavy fermentation, about 2 weeks of maybe a bubble every 30seconds or so and then the last two weeks it was pretty much stopped (5 weeks total)
i bottled it today and couldn't believe how yeasty it smelled and tasted. it pretty much smelled like a liquid yeast packet with a hint of apple and tasted like it to.
is this normal?
added 5 ounces dextrose and about a half cup of splenda, bottled in 22 ounce bottles. will leave for about a month.