I started my first attempt at hard cider back on October 4th. My OG was 1.071. I checked it about 1.5 weeks ago and it had dropped to about 1.004 or 1.006, can't remember. I then racked it over to a glass carboy, popped the airlock on it and moved it to the basement.
It doesn't seem to have cleared too much. How clear does this stuff get? I started with unpasteurized cider from an orchard. I have not grabbed a sample to try yet. Should it be ready to drink? I keep hearing that the longer it sits, the better it gets, but I want some soon! It's been about 2 months since I started fermentation.
I was hoping to bottle some as is and maybe prime a couple of bottles to let it carb, just so I can compare and see what I prefer. Most of the threads I have read give sugar quantities for 6 gallon batches. How would I know how much to add to say a 22oz bottle or a champagne bottle? I don't want any explosions.
It doesn't seem to have cleared too much. How clear does this stuff get? I started with unpasteurized cider from an orchard. I have not grabbed a sample to try yet. Should it be ready to drink? I keep hearing that the longer it sits, the better it gets, but I want some soon! It's been about 2 months since I started fermentation.
I was hoping to bottle some as is and maybe prime a couple of bottles to let it carb, just so I can compare and see what I prefer. Most of the threads I have read give sugar quantities for 6 gallon batches. How would I know how much to add to say a 22oz bottle or a champagne bottle? I don't want any explosions.