5 gallons Mott's apple juice
1 quart of some random organice apple juice made from green apples
2 pounds "Sugar in the Raw" turbinado sugar
For the yeast... I went with the White Labs 500... Trappist Ale yeast. I'm fermenting somewhat warm (78 degrees on average) and am really interested in the flavors this yeast produces.
I'll move it to secondary after the primary fermentation completes... and will let it sit in secondary until it clarifies. However long that may be... I have no idea.
I'm going to carb this cider as well... and may make a couple bottles of still apfelwein.
Primary: Apple Cider
Drinking: Kölsch, Rye IPA, Belgian Dubbel, Belgian wit
On Deck: Dunke Weizen, Caramel Quad, Rye IPA