Gsusbrew
Active Member
So.. first batch of cider form pressed mcintosh apples. I have 3 gallon and OG was 1.056. I want a dry cider but not too dry. An ABV percentage no higher than 6 or so... What would anyones recommendation be for FG or length of fermentation. I have it sitting at 66F.
Thanks for the help.
I was goign to let it go for 2 weeks then cold crash.
Should i use more campden tabs to help kill the yeast and stop ferm?
Thanks for the help.
I was goign to let it go for 2 weeks then cold crash.
Should i use more campden tabs to help kill the yeast and stop ferm?