Good day all,
I just got my hands on 5 gallons of fresh, unpreserved, unpasteurized cider from a local orchard. This is my 3rd year and 5th of 6th batch. This juice is 1.046 OG (11.5 bris), pH 3.25. I dosed 5 gallons with 26 ml of 5% stock sodium metabisulfite solution according to Andrew Lea's site and an Excel spreadsheet came across on Cider Workshop My cider is currently sitting in my basement at 58F with loose foil over the top.
I plan to pitch after 24 hours on sodium metabisulfite with White Labs English Cider yeast.
I just got my hands on 5 gallons of fresh, unpreserved, unpasteurized cider from a local orchard. This is my 3rd year and 5th of 6th batch. This juice is 1.046 OG (11.5 bris), pH 3.25. I dosed 5 gallons with 26 ml of 5% stock sodium metabisulfite solution according to Andrew Lea's site and an Excel spreadsheet came across on Cider Workshop My cider is currently sitting in my basement at 58F with loose foil over the top.
I plan to pitch after 24 hours on sodium metabisulfite with White Labs English Cider yeast.