Hello
This is my second time making a cider. The first was EdWorts with store brought juice and it turned out great.
The second is with my own apples pressed by me so I am super excited to see how it turns out.
I am going to try the carmel apple recipe with a few variations.
My question is on color, when I pressed the cider on Saturday I also added potasium metabisulfate to kill the wild yeast
og was 1.052
So last night I added 3 cups sugar and brought up the gravity to 1.068
Stirred in the sugar and then pitched the nottingham and stirred again
When I looked at the cider it was a lot lighter in color after 2 days and I wanted know if that is normal or if somthing is wrong
the cider in my fridge is still a lot darker (same color as when pressed)
The wine glass is from the ale pale and the mug is from the cider in the fridge
This is my second time making a cider. The first was EdWorts with store brought juice and it turned out great.
The second is with my own apples pressed by me so I am super excited to see how it turns out.
I am going to try the carmel apple recipe with a few variations.
My question is on color, when I pressed the cider on Saturday I also added potasium metabisulfate to kill the wild yeast
og was 1.052
So last night I added 3 cups sugar and brought up the gravity to 1.068
Stirred in the sugar and then pitched the nottingham and stirred again
When I looked at the cider it was a lot lighter in color after 2 days and I wanted know if that is normal or if somthing is wrong
the cider in my fridge is still a lot darker (same color as when pressed)
The wine glass is from the ale pale and the mug is from the cider in the fridge