My LHBS converted this recipe to a partial mash and gave me wayyyy to much malt extract... So the starting sugar was very high...
The beer is OK. However I would like to taste more aromatic hops and less bitterness... How do I accomplish this next time?
I just bottled my first batch using Fresh apple juice (went to the farm with a 6 gal bucket) 4lb of brown sugar and English Cider Yeast.
Started at 19 Brix (sorry, I come from a wine background) on 10/22 and was down to 1 brix on 11/12. So just about 3 weeks.
18 brix fermented, so it's ~9%...