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Yeah I'm not sure how long I want to age. Hoping to get a good yield so I can sample a few with friends and family around Christmas time. I'm going to shoot for an 8% ABV and let it age for 4-6 months.

Hmm guess I'll just see how this turns out on it's own. I couldn't decide what sugar to use for my first batch so I figured a combination would be interesting. Yes, the water was for dissolving the sugars. Guess I could have done without it.

Yeah you're probably right. I just get overly excited when starting a new batch.

Recipe for my first cider: 5 gallons Boa Vista Orchards (local) unpasteurized apple cider .5 gallon filtered water 2 lbs light brown sugar 1.5 lbs pure cane sugar .5 lb honey Safale S-04 11g packet UPDATE 1: Took a hydrometer reading today. S.G. =1.072 Pitched my yeast about an hour...

Thanks everyone for the quick and helpful responses!

Ah, another question... There is krausen that is stuck at the top of my carboy above the liquid. Should I scrape some of that off so it can settle to the bottom?

Well I live in Northern California and it gets quite hot here. I have it downstairs in a dark corner where minimal light can get it. I can't run the A/C all day so the house is about a constant 78-80 degrees. For the first couple of days it was at 76-78 degrees, but it has dropped to about 74-75...

After having a couple experiences with the Mr. Beer kit, I was anxious to upgrade. I now have a 6 gallon glass carboy and 5 gallon food grade bucket. I'm on my second brew now. I purchased a custom recipe based on Sierra Nevada Pale Ale from my local Home Brew store and purchased some extra...