I'm working on my 3rd & 4th batch of cider, these are most likely going to be caramel apple hard cider from upstatemike (or close, anyway). I only put in a pound of dextrose in each carboy, 5 gallons of juice each from a local orchard, nottingham ale yeast.... fermenting around 60F (59-62).
I've done two batches prior, first was just cider & yeast, the 2nd was caramel apple hard cider... both of them were racked into secondary though while there was still activity in the airlocks...this one I figured I'd leave in primary a bit longer (until airlock activity stops).
Check out these pics - I'm sure it's fine, but it's new to me
I've done two batches prior, first was just cider & yeast, the 2nd was caramel apple hard cider... both of them were racked into secondary though while there was still activity in the airlocks...this one I figured I'd leave in primary a bit longer (until airlock activity stops).
Check out these pics - I'm sure it's fine, but it's new to me