egoods
Member
Not my first time making cider, but nearly. So here's a few questions I have yet to get a clear answer on. I bought 5 gallons of fresh pressed cider (3 Fuji 2 Granny Smith) from my homebrew store. My plan is to add a pound of brown sugar to the mix, then toss in my champagne yeast. Let it ferment in the primary for a month, then move it to my carboy and let it age 5-8months. Bottle carb it in champagne bottles after that and call it a day (well... closer to a year at this point but I digress). Any suggestions? Thoughts? Problems?