Bottled this stuff up on last subday Sunday after cold crashing last Thursday. I used brown sugar primer and Splenda to sweeten. Tried a couple this week. Small carbonation but a very strong alcohol finish. I think I used too much sugar up front or needed to add a gallon of apple juice...
So I took an other sg reading today. 1.01 at 73 degrees. Should I let it ferment completely dry? Also, racking will end primary fermentation right? I tasted it and it had a strong bite but was semi sweet, kind of like champagne. I plan to cold crash then let it sit for an other week or two...
Well it looks like I'm the only one still trolling this thread. I decided to try my hand at this recipe with some slight changes. 2 gallons of Apple juice from concentrate. 32 oz of organic fresh pressed apple juice. 1 lb 5 oz of brown sugar. 3.25 g of Us-05 dry yeast with yeast nutrient. The...