So here where I live in Wisconsin I'm fortunate to have a apple orchard just down the road and I stopped in last week to reserve some fresh pressed cider. I got the call today that they have pressed a batch and am going to head in and pick up my 5gal order. My plan is to do two 2.5gal ferments. One with white labs 'English cider yeast 775' and the other with Red star Montrachet. Both batches will get 1/2 tsp yeast nutrient and 1lb sugar and that's about it for the plan I have. Anybody have any suggestions?
