Originally Posted by avidhomebrewer
2# of brown sugar? I have never used that much before, more around at most 8 oz. Keep us posted on how it turns out. Sounds like it may knock your socks off with all the fermentables!
I used 2# brown sugar, and champane yeast in my first batch of cider (thanks to the recipe I found in Mother Earth News [swambo's mag, not mine!]) I let it sit in the primary for 15 days, then the secondary for 3 weeks, and it never did really clear all that well.
I tried a bottle on Christmas (10 days in bottle) it wasn't carbed yet, and still tasted like a horrible white wine. I had to cut it with apple juice to get it down. I'll check the next bottle in a month or two, and if not better, I'll try again in 6 months. But, i don't have high hopes for it.