popej
Member
Hey everybody!
This is my first post and first real attempt at brewing cider.
I've got 3 1-gallon batches, see below!
Yeast: Red Star Champagne Pasteur
Temp: ~65 degrees (best guess)
BATCH 1 (OG: 1.060):
1 gallon murray's apple cider (pasteurized)
1/4 can apple juice concentrate
1/4 can orange juice concentrate
BATCH 2 (OG: 1.060):
1 gallon murray's apple cider (pasteurized)
~4 oz dried cranberries (boiled to saturate)
3 tbsp cane sugar
BATCH 3 (OG: 1.060):
3/4 gallon murray's apple cider (pasteurized)
1/4 gallon 100% pomegranate juice
~30 hours ago, the brewing process went underway. Batches 2 and 3 are bubbling away at roughly 1 bubble every 25 seconds. Batch 1 is fermenting much slower, 1 bubble per 2 minutes. Should I be concerned with batch 1 or give it some time?
Does anybody have experience with using these flavor profiles / juices? Any suggestions are welcome!
This is my first post and first real attempt at brewing cider.
I've got 3 1-gallon batches, see below!
Yeast: Red Star Champagne Pasteur
Temp: ~65 degrees (best guess)
BATCH 1 (OG: 1.060):
1 gallon murray's apple cider (pasteurized)
1/4 can apple juice concentrate
1/4 can orange juice concentrate
BATCH 2 (OG: 1.060):
1 gallon murray's apple cider (pasteurized)
~4 oz dried cranberries (boiled to saturate)
3 tbsp cane sugar
BATCH 3 (OG: 1.060):
3/4 gallon murray's apple cider (pasteurized)
1/4 gallon 100% pomegranate juice
~30 hours ago, the brewing process went underway. Batches 2 and 3 are bubbling away at roughly 1 bubble every 25 seconds. Batch 1 is fermenting much slower, 1 bubble per 2 minutes. Should I be concerned with batch 1 or give it some time?
Does anybody have experience with using these flavor profiles / juices? Any suggestions are welcome!