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My super simple 5-day recipe: Generic Apple Juice, OG: 1.045. Hothead Kveik Yeast 2 days fermenting room temp (28c/82f), not quite final gravity 3 days in the bottle it clears and carbonates while reaching final gravity, FG: 1.006, 5.1% ABV

Looks interesting. Datasheets: http://bsgcraft.com/Resources/Tech_Sheets/SafCider%20AC-4.pdf http://bsgcraft.com/Resources/Tech_Sheets/SafCider%20AS-2.pdf http://bsgcraft.com/Resources/Tech_Sheets/SafCider%20AB-1.pdf http://bsgcraft.com/Resources/Tech_Sheets/SafCider%20TF-6.pdf

Anchor Steam is one of the first craft beers, a lager beer. I imagine the (temporary) change to baker's yeast changed the beer, and not for the better.

I don't think you'll like the taste of a fermented sugar wash. Sugar washes are meant to be distilled. Triple distill it while making clean cuts, then add soda water to the final product (or proof-down with water and bottle carbonate with priming sugar).

I've settled on Lallemand Voss Kveik dry yeast, fermenting at 85-90f. So delicious with simple store-bought apple juice.

No, 1g sugar converts up to around .51g alcohol.

I've never done a chemical analysis on a batch, but this is the calc I use to estimate calories/carbs. https://www.homebrewtalk.com/threads/carbohydrate-calculator.521002/#post-8578642

173F is only for pure ethanol. A cider won't boil until around 200F.

I'm fermenting at room temp, 90F. Plain old store AJ, 1 week to ferment, 1 week to bottle-carbonate. So delicious, I'm hooked!

I've only started with cider, and Kveik Voss is incredible. I'd love to hear someone else compare Voss to other S-04, etc. for brewing ciders.