SonsOfLiberty
Active Member
- Joined
- Jul 5, 2015
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Gents,
Started my second batch of cider on 7/1 IG 1.60, 1.60, 1.70. 4 cans of Walmart brand FAJC per gallon (almost too sweet) trying 1.50 can old orchard FAJC to see if its worth the extra .50 per can.
FAJC distilled water and Nottingham. Day 4 today, SG already @ 1.36.
What I need help with is making a delicious cider that is scaleable if I ramp up production here in the south. No access to orchards so FAJC will have to suffice for a juice source, right?
Planning to let it bottom out, rack to secondary and backsweeten with juicy juice apple juice! Adding acid blend, stevia, and tannin until desired product is achieved.
Looking for guidance. I think im on the right track but cant hurt to seek advice.
Last pic is back of stella bottle. How hard could it be to make a better product?
Started my second batch of cider on 7/1 IG 1.60, 1.60, 1.70. 4 cans of Walmart brand FAJC per gallon (almost too sweet) trying 1.50 can old orchard FAJC to see if its worth the extra .50 per can.
FAJC distilled water and Nottingham. Day 4 today, SG already @ 1.36.
What I need help with is making a delicious cider that is scaleable if I ramp up production here in the south. No access to orchards so FAJC will have to suffice for a juice source, right?
Planning to let it bottom out, rack to secondary and backsweeten with juicy juice apple juice! Adding acid blend, stevia, and tannin until desired product is achieved.
Looking for guidance. I think im on the right track but cant hurt to seek advice.
Last pic is back of stella bottle. How hard could it be to make a better product?