Well, it's too late to ask but here's what I did.
- 1.4832 lb brown sugar (yes, i measured it on a scale )
- Topped that off with some pure crystalline fructose I had at work, so all together 2 lbs of sugar.
- 2.5 gallon organic apple cider
- 1.5 gallon organic apple juice, no preservatives
- 1 gallon clean unadultered h2O
- 2 lb frozen mixed berries, no preservatives, thawed
- Champagne yeast
I simmered the water just enough so that the sugars would dissolve and poured that into the carboy. Topped off with the juices. Then after that, I threw the fruits right on top, then pitched my yeast. Primary read about 74 degrees after it was all mixed in. Was it a bad idea to pitch the yeast directly on top of the fruit? Does it even matter?
- 1.4832 lb brown sugar (yes, i measured it on a scale )
- Topped that off with some pure crystalline fructose I had at work, so all together 2 lbs of sugar.
- 2.5 gallon organic apple cider
- 1.5 gallon organic apple juice, no preservatives
- 1 gallon clean unadultered h2O
- 2 lb frozen mixed berries, no preservatives, thawed
- Champagne yeast
I simmered the water just enough so that the sugars would dissolve and poured that into the carboy. Topped off with the juices. Then after that, I threw the fruits right on top, then pitched my yeast. Primary read about 74 degrees after it was all mixed in. Was it a bad idea to pitch the yeast directly on top of the fruit? Does it even matter?