Zacharias
Well-Known Member
this past march i had an inkling to try to brew a hard cider for the first time. feeling up to the challenge, and lucky enough to find a mill which was still pressing, i turned to this forum and read up. i only brewed one gallon, added one quarter pound of apple honey i got from cold hollow cidery in waterbury vt, and some red star champagne yeast. after about two weeks it was still fermenting, but i didnt want to dry out the cyzer too much, so i cold crashed it in my fridge and bottled it. looking back i wished i had let it dry the sugar up, then back sweetened it, because it took about a month to clear in the fridge, and even then got a bit too carbonated. what i ended up with was a sweet, delicious cyzer that my girlfriend and everybody else who tried it loved!
