Are we counting cysers?
I think we've hit a new record this year.
Started a 6 gallon batch of cider using juice from an orchard. 1.056 SG, 3.6ph, 150ppm sulfite, pectic enzyme, Lavin EC-1118, might be some Red Star Champagne yeast in there too because I pitched it and nothing happened for a week (couple mistakes I now know to avoid).
Starting another 5 gallons on Tuesday using store bought Simply Apple juice. Goal is to push the PH towards 3.0 with an addition of malic acid to avoid sulfite so I can get a MLF going, use pectic enzyme, and then pitch Red Star Champagne yeast since I have it on hand.
A new gallon using Musselman's fresh pressed with S-04 last Saturday.
1672 + 3 gallons for ^^ rickbuddy + my 1 = 1676
I got it at the larger of the two Walmarts in my area. Does it make good cider?Where’d you find it? When I can get it at Walmart I use it as well.
I got it at the larger of the two Walmarts in my area. Does it make good cider?
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